This traditional dish is often cooked up on the barbecue, but you can pan fry or grill it - the taste is just as great!
Ingredients:
- 1 whole fish ( any fish works great with this recipe)
- Tongmaster coconut & coriander glaze
- Chilli Flakes
- Sesame oil
- 1 Whole lime
- Minced garlic
- Fresh coriander
- Ground ginger
Method:
- Make diagonal slits in the fish, this will help with cooking through to the bone.
- Rinse the fish under cold water and coat with the coconut & coriander glaze, around 20g should be sufficient, add more if necessary!
- Place this to once side, cover & rest for at least half an hour.
- In a pan, heat sesame oil and fry a handful of chilli flakes until crisp, add the minced garlic & ginger and cook for a further 2minutes.
- Oven cook: transfer the fish to an oven proof dish, top with the crispy chilli mixture & a squeeze of lime juice, cover and cook for 30 minutes, uncover & cook for a further 10.
- Grill/BBQ: Place the fish on the grill, cook for around 10 minutes each side or until cooked through, once turning for the last time, top with the chilli mixture, assure that it is cooked through before serving.
- Top with more lime juice, fresh coriander & dig in!
