I love eating a whole fish, and this Asian style bbq fish is a taste sensation. Yep, eating a whole fish rather than fillets is a bit of work, but it’s totally interactive and fully acceptable to get in there with your hands and nibble on the crunchy bits.
Make sure your fish as as fresh as you possibly can, and if you don’t have a BBQ you can actually bake this bad boy in a medium over (180C) for 20 or so minutes. Check it after 15 minutes and then play it by ear.
This is super low fat, low carb, gluten free so it’s great for you, and great tasting. Fish is high in protein, vitamin D, and essentail fatty acids. It’s also great for your heart and brain health and your your waist line. That’s a dinner win in anyone’s books.
Asian style BBQ fish with green mango salad
What you need
For the fish
2 medium sized whole baby snapper, ask fishmonger to gut and scale for you
2 spring onions
1 bunch coriander
2 cm ginger, peeled
1 tablespoon fish sauce
juice of 1 lime
juice of ½ orange
2 garlic cloves, peeled
1 teaspoon turmeric
1 teaspoon white pepper
2 tablespoons sri racha chili sauce
1 birdseye chili, optional
lime and lemon for serving, and two slices for stuffing fish
For the salad
1 bunch coriander, chopped leaving bottom 5cm roots and stem
¼ purple cabbage, shredded
1 large green mango, peeled and julienned
3 spring onions, chopped
¼ cup toasted shaved coconut
juice of ½ an orange
1 tablespoon sesame oil
1 tablespoon olive oil
What you need to do
Place all of fish ingredients except the fish into a food processor, or wiz with a stick blender until you make a paste.
Slice both the sides of the fish with four or so diagonal slices. This not only allows the marinade to get into the flesh but also helps it to cook evenly.
Smear two tablespoons of the marinade on either side of the fish ensuring you get it into the grooves. Put remaining marinade to the side.
Stick the coriander roots you don’t need from the salad into the belly cavity of the fish. Add a slice of lemon and lime, or orange. Place fish into a BBQ cage.
Heat BBQ well before putting fish on. Cook the fish for 8-10 minutes each side until cooked through and falling off the bone.
To make the salad, toss the mango, spring onions, coriander and cabbage together.
Take your remaining fish marinade and add the juice and oils. Stir well before tossing over the salad. Garnish with toasted coconut.
Garnish fish with lemon and lime, and serve together with either rice or smashed roasted potatoes… carbs = life.
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