Whole barbecued fish are simple to prepare and cook. In this recipe I wrap the fish in
foil sealing in all the flavour of the fish and marinade. This recipe will work just as
well in an oven.
Prep: 15 minutes
Cook: 15-20 minutes
2 x 650g whole Sea bream, scaled and gutted
1 lemon grass stem, halved
2 garlic cloves, bruised
5 tbsp finely chopped coriander
5 tbsp shredded basil
2 garlic cloves, finely chopped
1 tbsp grated ginger
juice of 1/2 lime
1 tbsp Thai fish sauce
5 tbsp sweet chilli sauce
4 tbsp extra virgin olive oil
Sea bream: Make slashes around 3cm apart on either side of the
fish. Place 1/2 a lemon grass stem and 1 garlic clove in the cavity of the fish.
Marinade: Place all the marinade ingredients in a bowl and mix
until well combined. Rub the marinade into the fish, making sure it gets well into
the cuts. Wrap the fish in foil and refrigerate for 30 minutes to 2 hours (the fish
may be cooked directly if you wish, the marinating of the fish just allows the
flavour's to develop).
To Cook: Preheat a barbecue to medium-high or cook in an oven a
moderate-high oven. Place the fish on the barbecue and cook for 7-10 minutes on
To Serve: Serve hot with a little extra sweet chilli sauce and lime
wedges. Accompany with a light salad, rice or a noodle salad.