Name: Roasted barramundi with lemon, chilli and coconut
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 6 centimetre fresh ginger (30g), grated; 2 clove garlic, quartered; 2 tablespoon finely chopped coriander root and stem mixture; 2 fresh small red thai chillies, thinly sliced; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 2 teaspoon lemon juice; 2 tablespoon desiccated coconut; 2 tablespoon olive oil; 1/2 teaspoon sesame oil; 600 gram whole barramundi, or snapper; 1 medium lemon (140g), thinly sliced

Ingredients

6 centimetre fresh ginger (30g), grated

2 clove garlic, quartered

2 tablespoon finely chopped coriander root and stem mixture

2 fresh small red thai chillies, thinly sliced

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

2 teaspoon lemon juice

2 tablespoon desiccated coconut

2 tablespoon olive oil

1/2 teaspoon sesame oil

600 gram whole barramundi, or snapper

1 medium lemon (140g), thinly sliced

Method

1.Blend or process ginger, garlic, coriander root and stem mixture, chilli, spices, juice, coconut and oils until chopped finely.

2.Score fish three times both sides through thickest part of flesh; place fish in large shallow dish. Fill cavity of fish with lemon slices. Rub coconut mixture all over fish; season. Cover; refrigerate 1 hour.

3.Heat covered barbecue. Transfer fish to oiled fish grill and cook covered using indirect heat for about 45 minutes or until cooked.

4.Serve fish with lemon wedges and fresh coriander leaves.

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Ingredients

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