Added by Maggie Beer and Simon Bryant - ABC's The Cook and the Chef | | no comments | votes: 0 | score: 0
This dish is son the open flames of a beach fire or outside on the
classic home BBQ.
Ingredients - Serves 6 people - Prep Time 45 Mins
Banana leaf, or baking paper, or vine leaves.
3 KG grilled, Whole snapper, gutted & scaled
Aromatics for inside the fish:
Galangal 1 thumb
Lemon grass 2 bruised stems
1/2 a Whole garlic bulb slashed in half
Coriander roots, one bunch
Lemon juice and the rest of the lemon
Marinade for outside the fish;
5 medium green chillies
2 tbls soy sauce
1 tbls sugar
Juice of one lime,
1 kaffir lime leaf, shredded
½ tbls white pepper
Make the marinade and ram into the slices, covering the whole outside
surface of the fish. (Leave for 15 - 20mins)
Deeply slash the sides of the fish with parallel cuts.
Bruise the aromatics & Fill the cavity of the fish with all the
Wrap the fish in the banana leaf, anchoring with skewers and cook in
an oven at 180c for about half an hour.
Drink with Pinot
Gris, Riesling or Classic Hunter Semillion. Healthy and Delicious. Just
what you need for Christmas Dinner.