Entertain your whole family with the Asian inspired Whole Barramundi with Chilli and Lime. Enjoy the tangy, kick from the lime juice with the hint of heat from the chilli – a very well balanced dish. Open the parcel to reveal the sweet aroma and taste of this firm, moist and delicious Australian fish.
1 Whole Australian Barramundi
1 stick lemongrass, halved, cut into 5cm lengths
4 Garlic Cloves,
Fresh coriander bunch
sliced green onion
Steamed Jasmine Rice – optional
1 tsp Caster Sugar
1/2 cup Sweet Chilli Sauce
1/2 cup Lime Juice
1/3 cup Light Soy Sauce
Fresh Ginger, peeled, finely grated
1 1/2 tbsp Fish Sauce
2 tbsp Peanut Oil
Preheat bbq to medium-high. Rinse fish inside and out under cold running water. Pat dry with paper towels.
Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
Place a sheet of baking paper on top of a large sheet of foil on a flat surface. Place Barramundi in centre of paper filling the cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper.
Fold up baking paper and foil, scrunching the sides to secure foil.
Bbq for 30 to 35 minutes, turning halfway, or until cooked through.
To make the dressing – Combine sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil and coriander in a bowl.
Unwrap fish and carefully transfer to a serving plate. Drizzle with dressing. Top with coriander sprigs and green onion. Serve with lime wedges and rice.
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