Asian inspired BBQd fish with Soy, Fish sauce, Ginger and Shallots
Prepare BBQ (I use a kettle with timber for better flavour)
Cut the shallots and Ginger Juliane and make as thin as possible and keep aside for after although you can put a little inside the fish while it cooks.
Roughly cut up the Coriander stems into 3-4 cm lengths. Use about 2/3rds of the stem to stuff inside the fish and keep the rest aside for after.
Bash the Garlic enough to release its flavour and stuff into the fish.
Combine the Soy, Fish sauce and sugar and stir and adjust until the flavour is balanced. Place the fish on a tray and pour marinade over the fish (make sure tray is deep enough to hold all the marinade) and place in a hot BBQ. My general rule of thumb is 20 mins per kilo. Cover the fish with alfoil.
Check the fish every 20 mins and baste with the marinade until fish is ready to remove. Once cooked, take out and put aside. While the fish is resting use a wok (or something deep) to heat the Olive Oil close to boiling point. Dress the fish with Ginger, shallots and Coriander stem while the oil heats up. When oil is hot, pour the oil over the fish and you should hear the shallots and ginger 'fry' as you pour.
Plate up and enjoy!
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This great for 4 -6 people.
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