2kg whole fish such as snapper, cleaned and scaled
100mL macadamia nut oil, or olive oil
6 finely-chopped fresh birds eye chillies (less if you prefer mild)
2 cloves garlic, chopped
1 lime, juiced
1 tsp crushed ginger
1 Tbs sea salt
Mix the oil, chilli and ginger in a bowl until well combined.
Grind the garlic and sea salt to make a soft paste.
Cut two parallel lines along the length of the fish through to the bone. These long cuts stop the fish curling when cooking. Cut another two parallel lines from the bottom of the fish to the top. Cuts should look like a noughts and crosses grid in the fish. Repeat on other side
Rub the garlic paste evenly over the fish ensuring the paste fills the cuts on both sides.
Brush marinade over the fish. Preheat barbeque or grill plate and cook fish on each side for a minute. Brush the marinade over the fish and cook for another 2-3 minutes on each side, or until fish is almost cooked.
You can check this with a sharp knife – the flesh should turn opaque near the bone - it will finish cooking with the latent heat so take it off before it is fully done.
Just before taking the fish off the barbeque, season with the juice of the lime.
Recipe provided by Fins Restaurant
