Chefs' Recipes

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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“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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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


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