bar­be­cued snap­per with tamarind & chilli dress­ing

Inside Out (Australia) - - Out Entertaining -

SERVES 4

1 bunch co­rian­der 8 kafff­fir lime leaves 2 lemon­grass stalks, trimmed and halved 4 x 400g plate-sized baby snap­per, cleaned and scaled 3 limes, halved 1 ba­nana leaf, brushed with wa­ter 2 green onions, sliced di­ag­o­nally TAMARIND & CHILLI DRESS­ING 2 tbsp lime juice 2 tbsp fish sauce ¼ cup finely grated light palm sugar ¼ cup tamarind con­cen­trate 2 tbsp wa­ter 1 small red chilli, finely chopped

1. To make the tamarind and chilli dress­ing, com­bine the lime juice, fish sauce and palm sugar in a bowl un­til the sugar dis­solves. Stir through the tamarind, wa­ter and chilli. Set aside.

2. Heat a bar­be­cue or char-grill pan over medium-high heat. Di­vide the co­rian­der, kafff­fir lime leaves and lemon­grass be­tween the cav­i­ties of the snap­per. Lay the ba­nana leaf down on the grill and top with the fish and limes, cook for 4-6 min­utes each side or un­til cooked through. Top with the green onions and serve with the tamarind and chilli dress­ing.

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