About the Recipe
This is a very simple recipe that looks spectacular when served - I once did it with a 4 kilo fish which was very hard to manoeuvre! I would suggest doing 2 smaller fishes if you have more than 6 people! Just scale up the dressing to the size of the fish.
Either Snapper or Trout is great which you can buy whole from the fish market in Pittwater Place - Mona Vale. Don't use an oily fish like salmon.
Ingredients
1.5 kg whole snapper (trout is also good)
1 stick of lemon grass, trimmed, halved and cut into 5cm lengths
4 cloves garlic bruised
6 kaffir lime leaves
Sliced green (spring) onion
Fresh coriander sprigs
Lime wedges
Salt
Dressing
1/2 cup sweet chilli sauce
1/2 cup lime juice
1 tsp caster sugar
1/3 cup light soy sauce
2cm piece fresh ginger, peeled and finely grated
1 1/2 tbsp fish sauce
2 tbsp peanut oil
2 tbsp chopped fresh coriander
Preparation
Preheat BBQ to medium high with hood closed
Rinse fish inside and out under cold water, pat dry make 3 shallow cuts, 1cm deep into the thickest part of the fish
Place large sheet of baking papaer on tope of a large sheet of foil on a flat surface
Place fish in centre of paper
Fill cavity with lemongrass, garlic and lime leaves
Season fish with salt and peper
Fold up baking paper and foil to enclose fish - make sure it is secure and air tight.
Barbecue the snapper with hood closed for 30 to 35 minutes, turning halfway or until cooked through
Make dressing: combine sweet chilli sauce, lime juice, sugar, soysauce, ginger, fish sauce and coriander in a jug.
Unwrap fish and gently transfer to a serving plate. pour dressing over fish, top with coriuander and green onion - take to table.
Serve with baked potatoes and green salad!