As I wrote yesterday, The Country Boy took me to the Sydney Fish Markets for an early birthday lunch over the weekend. While we were down there, we also bought a snapper to cook at home.
I have only ever cooked whole fish at work. Normally I just buy fillets (the kids like fish but hate bones), but I thought I’d be adventurous and buy a whole fish for a change (yes I’m living on the edge).
The recipe is based on one from Pete Evans’ book “Fish”, but being me, I changed it a little (it’s a great book if you like fish but don’t really know how to cook it well).
Ingredients (It fed all of us, but I think that 2 hungry adults could easily finish it off themselves)
1 large snapper – scaled and gutted
3cm knob ginger – julienned (or cut into matchsticks)
2 garlic cloves – chopped
4cm stem lemon grass – thinly sliced
1t coriander root (we are not coriander fans so you could up this if you are)
1/2 lemon sliced
1/2 lemon juiced
1T soy sauce
2T sweet chilli sauce (the original recipe used a chilli, but I didn’t have one)
1. Cut 3 slits into each side of the snapper.
2. Tear 2 large sheets of foil. Rub half the butter over one and place the snapper on it.
3. Sprinkle remaining ingredients over and under the fish.
4. Butter a second piece of foil and place over the top
5. Roll the 2 pieces of foil together to seal the parcel. (If the foil gets a hole in it, just put a second layer over the top.)
6. Place parcel on a hot barbeque for 5 minutes. Turn and cook a further 3 minutes.
7. Rip open the parcel and serve.
Our kids loved it as much as we did.