Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1.80kilograms whole barramundi, gutted, descaled
- 80grams Thai seasoning paste
- 2tablespoons fish sauce
- 2teaspoons caster sugar
- 3 limes
- 1 bunch coriander, leaves picked, stems reserved
- 2tablespoons vegetable oil
- 1/4 cup fried shallots
- 1 long red chilli, thinly sliced
Nutrition per serving
2280kJ / 545Cal
2280 Kilojoules or 545 Calories
26% of daily energy intake*
Protein
59.7grams
Fat
29.8grams
Carbs
11.9grams
Sugars
3.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take your next family barbecue up a notch with this charred barramundi topped with a Thai-inspired lime, chilli and coriander drizzle.
Method
Step 1 of 6
Using a sharp knife, make 3 shallow cuts into thickest part on each side of the fish.
Step 2 of 6
Zest and juice 1 lime. Place paste, fish sauce, sugar, zest and of the coriander leaves in a food processor and process until smooth. Transfer half of the mixture to a bowl, then cover and refrigerate until required.
Step 3 of 6
Rub remaining mixture inside and outside of the fish. Stuff cavity with coriander stems. Cover and place in fridge to marinate for 30 minutes or overnight, if time permits.
Step 4 of 6
Preheat barbecue hotplate, hood down, on high heat. Place fish on a large baking tray lined with foil and baking paper. Cook fish, with hood closed, using indirect heat, for 45-50 minutes or until just cooked.
Step 5 of 6
Meanwhile, whisk reserved mixture, oil, lime juice and 2 tbs water in a bowl to combine.
Step 6 of 6
Combine fried shallots, chilli and remaining coriander leaves in a bowl. Cut remaining limes into cheeks. Arrange fish on a board, drizzle over half of the dressing and scatter over coriander mixture. Serve with remaining dressing and limes.
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