Tuesday, 7 January 2014
Barbequed whole snapper with herbed garlic and ginger sauce
The sauce for this fish is really strong, and great to blow away a cold or flu as its loaded with fresh ginger and garlic. I also used it as a dipping sauce for raw vegetables.
Herbed ginger and garlic sauce
3-4 garlic cloves
A similar amount of fresh ginger....I use slightly more
2 tbsp soy sauce
A handful of coriander stalks and leaves
A handful of mint leaves
1 trimmed spring onion
1 tbsp fish sauce
2 tbsp sweet chilli sauce
Blend with a handheld blender.
For the fish
Stuff your gutted and scaled snapper with coriander and lemon slices
Make cuts into the fish flesh about 1 inch apart allowing it to cook through evenly
Lather the fish in olive oil and sprinkle with plenty of salt
Make sure the barby grill is super hot and oil it to prevent the skin sticking. Do this by soaking a paper towel in an inexpensive oil and wiping over the hot grill.
Place the fish on the grill and cook for about 10 mins each side depending on the fish size, you can pull apart at the slits and see if it's cooked through.
Served with the sauce and a salad of mesculin, watercress and brocollini