CORAL TROUT EN PAPILLOTE

INGREDIENTS

• 175 G TROUT FILLET

• SALT

• 1 KNOB GINGER

• OLIVE OIL

• 1 CHILLI

• 1 SHALLOT

• 1 BUNCH CORIANDER

• 1 LIME

• 1 LEMON

• 6 SNOW PEAS

• 1 SPRING ONION

• SAKE

METHOD

Grate the ginger, garlic, and chilli into a mixing bowl. Add finely chopped shallots and chopped coriander. Squeeze in the juice of the lime and lemon. Julienne the snow peas and the spring onion and add to the mixing bowl. Salt both sides of the fish fillet and place in the middle of a large piece of non-stick paper. Top the fillet with the vegetable and juice mix and fold the paper tight around the fillet, enclosing it in a parcel. Place the fish parcel onto a large piece of foil and enclose again. Your fish is ready to put in the oven. Serve!

BBQ Thai Snapper

DTA_Ep2_Thai Snapper

Recipe by Ben O’Donoghue

Ingredients

1 whole fish (up to 2 kg). A snapper is used here, scaled and cleaned (ask your fishmonger to do this)

5 tablespoons Thai chilli jam paste in soya oil (bought)

2 kaffir lime leaves, very finely sliced, to garnish

2 tablespoons chopped coriander leaves to garnish

1 lime, cut into wedges to garnish

Marinade

5 coriander roots, washed and chopped

8 garlic cloves, peeled

5 Thai pink shallots, peeled

1 birdseye chilli

1 tablespoon minced turmeric or turmeric powder

2 tablespoons freshly ground white pepper

3–4 tablespoons fish sauce to taste

2–3 tablespoons lime juice to taste

1⁄4 cup coconut cream (skim off the top of a cold can of coconut milk)

Method

Using a sharp knife, cut incisions along both sides of the fish, about 1cm apart. To make the marinade, place all the ingredients in a food processor and blend until smooth. Rub the fish with the marinade and place in the refrigerator for 30 minutes while you prepare your barbecue for direct cooking over a medium–high heat. Put the fish onto a sheet of baking parchment and place over direct heat and cook for 8 minutes on one side, then turn the fish over on the paper and cook for another 8 minutes. Meanwhile, warm the chilli jam with a little water to make a brushable paste. When the fish has cooked, brush it liberally with the chilli jam paste and cook for a further 1–2 minutes on each side. Remove the fish from the parchment paper. Brush with any remaining jam and serve garnished with kaffir lime leaves, coriander and lime wedges.