AT A GLANCE
"This dish is all about a flavour-packed paste," says Robertson. "Ginger, garlic, coriander roots and loads of citrus - all smashed up together and spread over the fish."
|01||Pound chilli, ginger, lemongrass, garlic, kaffir lime leaves, coriander roots, spring onion, palm sugar and 2 tsp sea salt with a large mortar and pestle, or blend in a blender to a paste, then add oil and mix to combine.|
|02||Slash both sides of each fish 4-5 times with a sharp knife, then rub marinade all over and inside the cavity. Cover and refrigerate for 2-3 hours to marinate. Remove from fridge 20 minutes before cooking to come to room temperature.|
|03||Heat barbecue or a char-grill pan to medium-high heat and lightly oil grill or pan. Barbecue fish until charred and just cooked through on one side (5-6 minutes). Turn and repeat. Season to taste, squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and pickled chilli and serve.|
Note The Ducks use the pickled chilli from the pickled rhubarb recipe; otherwise buy pickled chillies from select delicatessens.
ZESTY YOUNG DRY RIESLING. , suggested by MAX ALLEN