Try this sensational recipe for the perfect summer dish of Vietnamese-style whole Barramundi char-grilled in an aromatic lotus leaf.
Marinate fish with 2 tablespoons of Phu Quoc Seafood Sauce for 10 minutes.
Place sliced lime on each side of the fish then wrap the fish in the lotus leaf sealing both ends with tooth picks.
Char-grill each side for 15 minutes, transfer to a platter then open the leaf by cutting through the middle of one side. (Should look like an opened parcel)
Garnish with spring onions, dress with remaining Phu Quoc Seafood Sauce and serve with jasmine rice.
Phu Quoc Seafood Sauce:
Place olive oil in a saucepan and bring to medium heat. Add garlic, lemongrass, ginger, spring onions & red shallots, fry until fragrant. Now reduce the heat to low then add fish sauce, sugar, chilli and turmeric and stir for 1 minute. Lastly add lime juice and dill. Turn off heat.
Use to marinate and add to grilled seafood dishes.
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