Whole barbecued fish with lime and chilli

This is a great way of cooking fish because it stays really moist while it’s on the barbecue.

Credit: Tropical Gourmet

• serves

  4

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 4 makrut lime leaves, bruised
• 1 long red chilli, roughly chopped
• 1 2cm piece of ginger, julienned
• 1 lime, half thinly sliced
• 1 1.5kg (approx.) coral trout or whole baby barramundi or snapper, gutted and scored
• 2 large banana leaves (see Note)
• 1 bunch  spring onions
• 1 tbsp extra virgin olive oil
• 1 tbsp soy sauce
• 1 tbsp Chinese rice wine (shaoxing)
• salt and pepper
• extra lime and steamed jasmine rice, to serve

Instructions

Preheat a BBQ. Place the makrut lime leaves, chilli, ginger and the sliced lime into the cavity of the fish.

Warm the banana leaves on the hot BBQ to soften and make them pliable. Place half of the whole spring onions on the base of the banana leaf and then rest the stuffed fish on top. Place the remaining onions on top of the fish. Drizzle over the olive oil, soy and shaoxing wine and squeeze over the remaining lime, then wrap the fish up making sure it is completely covered and fasten with skewers.

Cook for 10-12 minutes on each side (time will depend on the type and size of the fish). Remove the burnt banana leaf. Serve fish and spring onions on a board with extra lime. Serve with steamed rice.

Note

• If you can’t source a banana leaf, foil lined with baking paper will work well.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.