Barbecued whole snapper with green mango relish
Pete Evans
Beef and soy lettuce cups
INGREDIENTS
1 whole snapper (1kg), scaled and gutted
1 tablespoon olive oil
1 lemon, cut into wedges
4 kaffir lime leaves
¼ bunch coriander
banana leaves, to serve
green mango relish
1½ tablespoons grated palm sugar or caster sugar
1½ tablespoons fish sauce
1½ tablespoons lime juice
2 red asian shallots, finely diced
1 red chilli, finely chopped
1 kaffir lime leaf, julienned
1 green mango, peeled and finely chopped
1 mango, peeled and finely chopped
METHOD
Preheat your barbecue over a medium/high heat. Using scissors, trim off any of the fish's fins and discard. Rub the fish with oil and fill the stomach cavity with lemons, kaffir leaves and coriander.
Put the fish on the barbecue and cook 8-10 minutes on both sides (cover with a barbecue lid or foil during cooking.
To make relish, melt the palm sugar in a small saucepan and add fish sauce, lime juice, shallots, chilli, coriander, lime leaves and mango. Serve with fish.
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