Roasted Barramundi with Lemon, Chilli and Coconut

BBQ Recipes, Features, Fish

Nutritional count per serving 24.8g total fat (6.4g saturated fat); 1384kJ (331 cal); 1.7g carbohydrate; 24.9g protein; 2.1g fibre

  • Prep Time:1 H 10 minutes (+ refrigeration)
  • Cooking Time:1 H 10 minutes (+ refrigeration)
  • Serves:2
  • 6cm (2½-inch) piece fresh ginger (30g), grated
  • 2 cloves garlic, quartered
  • 2 tablespoons finely chopped coriander (cilantro) root and stem mixture
  • 2 fresh small red thai (serrano) chillies, sliced thinly
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 teaspoons lemon juice
  • 2 tablespoons desiccated coconut
  • 2 tablespoons olive oil
  • ½ teaspoon sesame oil
  • 600g (1¼-pound) whole barramundi
  • 1 medium lemon (140g), sliced thinly
  1. Blend or process ginger, garlic, coriander root and stem mixture, chilli, spices, juice, coconut and oils until chopped finely.
  2. Score fish three times both sides through thickest part of flesh; place fish in large shallow dish. Fill cavity of fish with lemon slices. Rub coconut mixture all over fish; season. Cover; refrigerate 1 hour.
  3. Heat covered barbecue. Transfer fish to oiled fish grill; cook, covered, using indirect heat, following manufacturer’s instructions, about 45 minutes or until cooked.
  4. Serve fish, if you like, with lemon wedges and fresh coriander leaves.
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