Name: Whole fish with ginger and garlic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3/4 cup loosely packed fresh coriander (cilantro) leaves, chopped coarsely; 10 centimetre (4-inch) stick fresh lemongrass (20g), chopped finely; 8 centimetre (3-inch) piece fresh ginger (40g), chopped finely; 5 clove garlic, sliced thinly; 4 fresh long red chillies, sliced thinly; 3 kaffir lime leaves, shredded finely; 60 gram (2 ounces) butter, melted; 4 lemons (560g), sliced thinly; 4 x 600g (1¼-pound) whole white fish

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.

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

3/4 cup loosely packed fresh coriander (cilantro) leaves, chopped coarsely

10 centimetre (4-inch) stick fresh lemongrass (20g), chopped finely

8 centimetre (3-inch) piece fresh ginger (40g), chopped finely

5 clove garlic, sliced thinly

4 fresh long red chillies, sliced thinly

3 kaffir lime leaves, shredded finely

60 gram (2 ounces) butter, melted

4 lemons (560g), sliced thinly

4 x 600g (1¼-pound) whole white fish

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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