Barbecued lemongrass snapper with pomelo and herb salad

AT A GLANCE

  • Serves 6 - 8 people

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, and it's one less thing to do on the day. The salad dressing can be made a day ahead, have the herbs ready and stored in an airtight container, steam some rice and you're good to go.

  • 4 long red chillies, coarsely chopped
  • 40 gm ginger, coarsely chopped
  • 10 gm makrut (kaffir) lime leaves, thinly sliced, plus extra to serve
  • 8 garlic cloves, chopped
  • 2 shallots, coarsely chopped
  • 2 lemongrass stalks (white part only), thinly sliced
  • Coriander roots (from 1 bunch), chopped
  • 50 ml vegetable oil, plus extra for drizzling
  • 1 large snapper (about 2.8kg), skin slashed
  • Lime halves, to serve
  •  
  • Pomelo and herb salad
  • 2 small red chillies, thinly sliced, or to taste
  • 1 garlic clove, chopped
  • 11⁄2 tbsp crushed palm sugar
  • 60 ml (1⁄4 cup) lime juice
  • 60 ml (1⁄4 cup) fish sauce
  • 1 cup coriander
  • 1 cup mint
  • 1 cup Thai basil
  • 2 red shallots, thinly sliced
  • 1⁄2 pomelo or grapefruit, broken into pieces
01   Process chilli, ginger, lime leaves, garlic, shallot, lemongrass, coriander roots, oil and 2 tsp sea salt in a food processor to a paste. Rub inside the fish cavity and spread thickly over fish, massaging into incisions. Cover and marinate for at least three hours or overnight.
02   Preheat oven to 220°C or heat a hooded barbecue to high. Place fish on an oven tray lined with oiled foil and drizzle with a little extra oil. Roast until flesh flakes easily (45-50 minutes).
03   For pomelo and herb salad, pound chilli, garlic and palm sugar to a paste with a mortar and pestle. Stir in 1 tbsp hot water, then add lime juice and fish sauce – check seasoning and adjust the balance of hot, sour, sweet and salty to taste. Store in an airtight container until required. Just before serving, combine herbs, shallot and pomelo in a bowl, drizzle with dressing and toss to combine.
04   To serve, squeeze lime over snapper and scatter with salad.

Topics:

SUMMER, LEMONGRASS, POMELO, HERBS, MAIN, SNAPPER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND GERALDINE MUÑOZ

Drinking Suggestion:

PUNGENT YOUNG SAUVIGNON BLANC

FEATURED IN

December 2017

December 2017

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