Quick & Easy

Whole fish with ginger and garlic

Steamed whole fish with asian flavours is always a pleasure to look at and to eat. The beauty of steaming fish is that it is very difficult to overcook and is guaranteed to stay moist. Any whole white fish will do . A strip of fresh lime peel may be substituted for each kaffir lime leaf.
Whole fish with ginger and garlic
4
15M
35M
50M

Ingredients

Method

1.Combine coriander, lemon grass, ginger, garlic, chilli and lime leaves in medium bowl; season.
2.For each fish, layer two sheets of foil that are double the length of the fish, on bench. Brush centre of foil with half the butter; top with lemon slices.
3.Score fish both sides; place on lemon, brush with remaining butter, season. Top each fish with ginger mixture. Gather corners of foil together; twist to enclose fish securely.
4.Cook fish in covered barbecue, using indirect heat, about 35 minutes. Remove from heat; stand 5 minutes before serving.

Kaffir lime leaves, also known as bai magrood, look like two glossy dark green leaves joined end-to-end, forming a rounded hourglass shape. They’re available from Asian food stores, green grocers and some major supermarkets.

Note

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