Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
Estimated cost per serve is 8.08 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1.80kilograms whole barramundi, gutted, descaled
- 80grams tube Thai paste
- 2tablespoons fish sauce
- 2teaspoons caster sugar
- 2 lime zested and juiced
- 1 bunch coriander, leaves picked, stems reserved
- 2tablespoons vegetable oil
- 1/4 cup fried shallots
- 1 long red chilli, thinly sliced
Nutrition per serving
1670kJ
Protein
60.2grams
Sugars
6.2grams
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 level 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 fish.
Step 2 of 6
Process paste, fish sauce, sugar, zest and three-quarters of the coriander leaves in a food processor until smooth. Transfer half the mixture to a bowl, then cover and refrigerate until required.
Step 3 of 6
Rub remaining mixture over inside and outside of 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 (with hood) 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 15 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 shallot, chilli and remaining coriander leaves in a bowl. Arrange fish on a platter, drizzle over half the dressing and scatter over coriander mixture. Serve with remaining dressing and extra lime.
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