There are few things I like more than seafood grilled over charcoal. And while the idea of cooking fish frightens a lot of people, this is incredibly easy to do – the hot and sour herb salad giving this dish a really lovely freshness and lift.
Coupled with a cold, limey bottle of Riesling and you pretty much have my idea of the perfect outdoor dinner. It’s also worth bearing in mind that good cheap fish grills are a staple at most Asian grocers.
Tasty Tuesday is generously supported by The Establishment Studios.
Ingredients (Serves 4-6 people)
For the fish
1 Snapper, cleaned & scaled (mine weighed 2kg)
3 spring onions, ends trimmed and cut in half
1 lime, sliced into rounds
1 bunch coriander stems and roots (reserve leaves for salad below)
2 tbsp. olive oil
For the salad
1 bunch Thai basil, leaves picked and washed
1 bunch Vietnamese mint, leaves picked and washed
1 bunch coriander, leaves picked and washed
1 bunch mint, leaves picked and washed
3 spring onions, ends trimmed and finely sliced lengthways
1 long red chilli, seeds removed and finely sliced lengthways
1 small handful of fried shallots (widely available in packeted form)
2 limes, halved for garnish
For the dressing
30ml Fish sauce
50ml Lime juice
2 tbsp Palm sugar
1 small clove garlic
1 small red chilli (optional)