14 February, 2015
Thai Fish (on a BBQ)
1 whole fish (scaled and gutted – have your fishmonger do this)
2 garlic cloves
1 teaspoon ginger
1 ½ teaspoon lemongrass
1 birds eye chilli
¼ bunch of coriander
2 tablespoons rice bran oil
2 slices of lemon
Prepare fish filling; slice garlic, grate ginger (use a fine grater) and finely chop lemongrass and chilli, roughly chop coriander. Place all ingredients in a small mixing bowl and add rice bran oil.
Preheat BBQ on medium heat.
Roll out aluminium foil onto bench and spread 1/3 of mixture on foil (where you will be placing the fish), place fish on mixture. Using another 1/3 of the mixture place in the cavity of the fish, the remaining 1/3 (you guessed it) is placed on the top of the fish with the 2 lemon slices.
Fold aluminium foil over head and tail, then fold sides into the fish.
Place in BBQ for 20 – 30 minutes. Most whole fish takes around 20 – 30 minutes to cook dependant on size.
(sorry the fish was smelt sooooo great we commenced eating immediately, will provide after shots next time!!)