Barbecued whole Fish with Lemongrass and Turmeric

BBQ Fish Just the way you want and to boost your Immune System.

• Difficulty: Easy
• Category: Dinner, Fish Recipe, Healthy Recipes, Immune System Boost Recipe, Light Dinners, Lunch, Marinades, Meal Times, Recipes, Seafood Recipe, Winter Recipes
• Cuisine: African, Boere Kos, South African
• Cooking Method: Braai / BBQ, Hot Grill, Stove Top, Weber BBQ

Ingredients

INGREDIENTS:

• 4 Fresh Snapper Fish ((500g Each)(Cleaned))
• 150 g Fresh Ginger ((Peeled, Finely Shredded) )
• 10 Clove Garlic ((Thinly Sliced))
• Coriander Leaves ((For Service))
• Lime Wedges ((For Service))

INGREDIENTS FOR MARINADE:

• 2 Lemongrass Stalks ((Roughtly Chopped))
• 1 cup Lime Leaves ((Chopped))
• 1 Bunch Coriander ((Cleaned))
• 1 1/2 tbsp Sea Salt Flakes
• 3 Green Chilies ((Chopped Fine))
• 8 Cloves Garlic ((Chopped))
• 1/4 cup Fresh Ginger ((Coarsely Chopped))
• 40 g Fresh Turmeric ((Chopped))
• 2 tsp Palm Sugar
• 2 Spring Onions ((Chopped))
• 1/4 cup Grapeseed Oil

Instructions

METHOD:

1. 1. Whisk all ingredients except Oil in a blender to a paste. Stir through Oil adding 1 tbs Water if too thick.
2. 2. Using a sharp knife score fish skin at 3cm intervals. Rub marinade all over skin and inside cavities. Place on a tray then cover with plastic wrap. Chill for 1-2 hours.
3. 3. Heat 2cm Oil in a frypan over medium heat. In batches fry Ginger and Garlic for 2 to 4 minutes until golden. Drain on paper towel.
4. 4. Remove fish from fridge 20 minutes before cooking. Preheat Barbecue or large Chargrill frypan to medium-high heat. Cook fish for 5 minutes each side or until cooked through.
5. 5. Serve Fish on Greens with Coriander, Fried Ginger and Garlic and Lime wedges.