Roasted barramundi with lemon, chilli and coconut

  • 15 mins preparation
  • 45 mins cooking
  • Serves 2
  • Print


Roasted barramundi with lemon, chilli and coconut
  • 6 centimetre fresh ginger (30g), grated
  • 2 clove garlic, quartered
  • 2 tablespoon finely chopped coriander root and stem mixture
  • 2 fresh small red thai chillies, thinly sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 teaspoon lemon juice
  • 2 tablespoon desiccated coconut
  • 2 tablespoon olive oil
  • 1/2 teaspoon sesame oil
  • 600 gram whole barramundi, or snapper
  • 1 medium lemon (140g), thinly sliced


Roasted barramundi with lemon, chilli and coconut
  • 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 and cook covered using indirect heat for about 45 minutes or until cooked.
  • 4
    Serve fish with lemon wedges and fresh coriander leaves.

More From Women's Weekly Food