Name: Three Blue Ducks’ barbecued whole fish with lemongrass and lime leaves
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 - 8
Ingredients: 100 gm long green chillies (about 5), coarsely chopped; 60 gm ginger, coarsely chopped; 50 gm thinly sliced lemongrass (about 2 stalks, white part only), plus extra to serve; 40 gm garlic (about 10 cloves); 20 gm makrut lime leaves, very thinly sliced, plus extra to serve (1/3 cup); Coriander roots (from 1 bunch), washed, dried and chopped, plus leaves to serve; 2 spring onions, coarsely chopped; 1 tbsp finely grated palm sugar; 4 whole snapper (500gm each), scaled and gutted; 60 ml grapeseed oil (¼ cup); Juice of 1 lemon and 1 lime; Sliced pickled chilli, to serve (see note)

Three Blue Ducks’ barbecued whole fish with lemongrass and lime leaves

This might just be the best way to cook a whole fish.

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Serves 6 - 8

Prep

20M

Cook

10M

Total

30M

“This dish is all about a flavour-packed paste,” says Three Blue Ducks chef-co-owner Darren Robertson. “Ginger, garlic, coriander roots and loads of citrus – all smashed up together and spread over the fish.”

Want more whole-fish recipes?

**Watch: Darren Robertson shows how to reinvent all that leftover Christmas ham

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Ingredients

100 gm long green chillies (about 5), coarsely chopped

60 gm ginger, coarsely chopped

50 gm thinly sliced lemongrass (about 2 stalks, white part only), plus extra to serve

40 gm garlic (about 10 cloves)

20 gm makrut lime leaves, very thinly sliced, plus extra to serve (1/3 cup)

Coriander roots (from 1 bunch), washed, dried and chopped, plus leaves to serve

2 spring onions, coarsely chopped

1 tbsp finely grated palm sugar

4 whole snapper (500gm each), scaled and gutted

60 ml grapeseed oil (¼ cup)

Juice of 1 lemon and 1 lime

Sliced pickled chilli, to serve (see note)

Method

Main

1.Pound chilli, ginger, lemongrass, garlic, makrut lime leaves, coriander roots, spring onion, palm sugar and 2 tsp sea salt with a large mortar and pestle, or blend in a blender to a paste, then add oil and mix to combine.

2.Slash both sides of each fish 4-5 times with a sharp knife, then rub marinade all over and inside the cavity. Cover and refrigerate for 2-3 hours to marinate. Remove from fridge 20 minutes before cooking to come to room temperature.

3.Heat barbecue or a char-grill pan to medium-high heat and lightly oil grill or pan. Barbecue fish until charred and just cooked through on one side (5-6 minutes). Turn and repeat. Season to taste, squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and pickled chilli and serve.

Note The Ducks use the pickled chilli from the pickled rhubarb recipe; otherwise buy pickled chillies from select delicatessens. Drink Suggestion: Zesty young dry riesling. Drink suggestion by Max Allen
Notes