Angelakis Weekly Seafood Specials



Barbecued Snapper with Spiced Dressing

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Ingredients:  (Serves 4)
1.8kg to 2kg whole snapper, scaled and gutted
1 lime, thinly sliced
2 tbsp extra virgin olive oil
Mint leaves, shredded green onions and lime wedges to serve
4 garlic cloves, chopped
5cm piece ginger, peeled & chopped
2 small red chillies, deseeded and chopped
3 long red chillies, chopped
1/4 cup caster sugar
1/3 cup fish sauce
2 limes, juiced
Heat barbecue grill on medium heat.  Rinse belly cavity of fish and clean any blood from backbone (this can make fish taste bitter).  Pat dry with paper towel.  Score fish at 2.5cm intervals on both sides to help fish cook evenly.  Place 3 layers of foil on workbench (you need 3 layers to protect fish and make the parcel strong enough to handle).  Place fish in centre, arrange lime slices in cavity.  Drizzle both sides of fish with oil so fish doesn't stick to foil, and season well with pepper.  Fold foil over fish to cover and fold in side to enclose.  Place fish parcel on barbecue grill.  Cook fish for 10 minutes.  Turn and cook for 6-8 minutes.  Carefully unwrap fish and test with a fork (it will flake easily when cooked through).
SPICED DRESSING:  Meanwhile, place garlic, ginger and chillies in a small food processor.  Process to a paste.  Transfer to a saucepan.  Add sugar, fish sauce, 100ml lime juice and 2 tablespoons cold water.  Bring to the boil over medium-high heat.  Reduce heat to minimum and simmer for 10 minutes or until thick.  Set aside to cool.
To serve:  Place fish on a serving platter, pour over the dressing.  Top with mint and green onions, and serve with the lime wedges.