While fish can be grilled on BBQ’s, the oven works well too if you happen to strike a wet day but the festivities must go on. If you’re lucky enough to have an open fire, cooking over hot coals produces a taste sensation, especially if the fish has just been pulled out of the ocean.
The full flavour of the ocean comes alive and not only does the food get better by using everything, you show maximum respect for the fish you catch and the people you entertain. Good times.
Recipe by: Joel Hodgson – Natures Kai
Prep Time: 10 minutes
Cook Time: 16 minutes
Feeds: 2 – 4 (depending on size of fish)
Difficulty: 2.5/5
Part of fish: Whole fish
Ingredients:
- Whole snapper
- Lemon
- Onion
- Dill
- Garlic
- Salt and pepper
- Parsley
- Fish sauce
- Olive oil
- Soy sauce
- Chilli flakes
- An arrangement of preferred vegetables
Method:
- Scale, gut and gill your snapper and leave uncovered in the fridge for a few hours on paper towels dry out and enhance the umami flavour.
Pro tip: Use tongs and a rubber band to keep fish upright for easy stuffing. - Stuff the snapper with lemon, onion, dill, S&P and garlic.
- Cut slits into the flesh and rub seasoning into the cuts and over the skin.
- In a separate bowl, mix together, lemon juice, lemon rind, parsley, fish sauce, olive oil, chilli flakes and a little soy sauce.
- Add the fish to the coals/BBQ. Be aware that you will only be able to flip it once.
- After about 8 minutes, carefully lift the fish to see if it has come away from the grate yet. If it has, flip.
- Now spread across your wet mix over the top of the fish and cook until the bottom lifts away. Again, roughly 8 minutes.
- Vegetables are self-explanatory.
