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Barbecued whole fish with lemongrass and lime leaves

"This dish is all about a flavour-packed paste," says Robertson. "Ginger, garlic, coriander roots and loads of citrus - all smashed up together and spread over the fish."

You'll need

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 (1/3 cup) kaffir lime leaves, very thinly sliced, plus extra to serve 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 (¼ cup) grapeseed oil Juice of 1 lemon and 1 lime Sliced pickled chilli, to serve (see note)


  • 01
  • Pound chilli, ginger, lemongrass, garlic, kaffir 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.
  • 02
  • 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.
  • 03
  • 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. 

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Zesty young dry riesling.

Featured in

Mar 2016

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