BBQ Whole Snapper With Lemon Grass, Ginger and Kaffir Lime

Ingredients

1 plate size fish
Marinade
2 garlic cloves
1 thumb size piece of ginger
6 kaffir lime leaves
1 green chilli - roughly chopped
1 stick lemongrass, white part only - roughly chopped
Stems and root of 1 bunch of coriander - washed
1/2 tbs fish sauce
1tbs palm sugar
Juice and zest of 1 lime

Method

Place all of the ingredients for the marinade into a blender and blitz on high until the marinade resembles a smooth paste.

Rub the paste of the whole fish and leave to marinate for 3 hours.

Place your bbq on a medium to high heat.

Transfer the fish to onto the grill part of the bbq. Let the fish sit and don’t touch it until you’re ready to turn. Depending on the size of the fish, this should take around 6 minutes until it’s ready to flip. Carefully turn the fish and continue to cook the fish for another 5 or 6 minutes. To check if the fish is cooked, peel back some of the flesh from the backbone closest to the head.

Serve with a wedge of lime and some fresh sliced chilli and coriander.

Recipe by Andy Allen