I love the idea serving a whole fish for a dinner party. We’ve done it a few times for Christmas with salmon which is my all time favourite fish. We had some friends for dinner last weekend and the fishmonger recommended ‘Gold Band Snapper’ – it was sensational served with salad and potato bake.
I must admit that it’s my husband who actually does ALL the BBQ cooking in our house, so whilst I hunted, gathered and prepared, the credit for the cooking goes to him.
Served with my family heirloom fish knives and forks makes for a very special meal.
- 3-4 kg whole fish (we had snapper) – scaled and gutted (fishmonger should do this)
- 3 limes sliced + juice 1 lime
- garlic cloves sliced – as many as you like.
- 2 large knobs of ginger sliced
- 3 lemongrass stalks – finely sliced
- bunch of coriander
- 2 long red chillies – sliced
- 8-10 kaffir lime leaves
- 2 Tbpn brown sugar
- 2 Tbsp fish sauce
- Lay out thick tin foil a bit longer than your fish. Put this on top of a large chopping board or something you can lift and carry the fish with.
- Mix all the ingredients in a large bowl.
- Scatter the foil with a third of the ingredients.
- Lay the fish down on top, stuff its guts with another third and scatter the remaining third on top.
- Put another layer of foil on top and scrunch all the edges to form a large pocket.
- Place the fish in the fridge until you are ready to cook it.
- Cook on a hot BBQ about 20 mins per side (flip over after 20 mins).
Viola! serves 10 adults.
* AIP compliant if you omit the chilli
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