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A very belated pinch and punch recipe of the month

By February 7, 2011No Comments

I know I have missed the boat with the pinch and punch but I don’t think the P&P police will object to me putting up a recipe, even if it is late.

Whole BBQ Fish Asian Style


Serves 4

1 x 1.5-2kg whole fish, scaled and gutted

2 tablespoons peanut oil

1 stalk lemongrass, cut into 5cm lengths

¼ cup coriander leaves

1 small knob of ginger, thinly sliced

1 lime, thinly sliced

1 kaffir lime leaf


¼ cup lime juice

1 tablespoon fish sauce

1 ½ tablespoons palm sugar or brown sugar

1 chilli, deseeded and chopped finely

¼ cup coriander leaves, chopped finely

(adjust the dressing to taste e.g. hot, sweet, sour, salty)

Pat fish dry with paper towels. Cut 2 incisions 1cm deep, 10cm long and 4cm apart on each side of the fish. Brush with the peanut oil.

Place fish on a large sheet of non-stick baking paper (large enough to wrap the fish). Fill the cavity of the fish with lemongrass, coriander, ginger, chilli, sliced lime and kaffir lime leaf, making sure you have some ingredients left over to sprinkle on top of the fish.

Wrap the fish tightly with the non-stick paper them wrap in alfoil. Place the fish parcel onto a pre-heated hot BBQ and cook each side for approximately 20 minutes. If you are using a BBQ with a lid cook for 35-45 minutes without turning.To make the dressing, combine all the ingredients, except the coriander, until the sugar has dissolved.

To check if fish is cooked, eyes should be opaque and the fin should pull out evenly. Place fish onto a serving plate, pour the dressing over the warm fish and sprinkle with coriander.

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