Ingredients
- 1 Fresh whole red snapper (or any other similar fish) cleaned and gutted
- 1 cup olive oil
- 1 bunch each coriander and mint leaves
- 3 sticks lemongrass, sliced and pounded
- 1 big knob ginger, peeled and sliced
- 2 large red chillies, sliced
- 3 cloves garlic
- Salt and pepper
- Juice and grated zest of 2 lemons
- Kaffir lime leaves, shredded
Method
Step 1
Combine all the marinade ingredients on at a time in a large pestle and mortar – give each ingredient a good grinding to release and infuse the flavours.
Step 2
Cut 3 slashes in each side of the fish and rub the marinade over them well, especially into the slashes. Be very liberal here.
Spread the rest of the paste into the inside of the fish and pour the liquid over the fish. Season with Salt & Pepper.
Step 3
Wrap in tin-foil and braai for about 15 minutes on each side. This will vary quite a lot depending on the size of the fish and the heat of the coals. The fish can be tested by inserting a skewer or small knife into the thickest part of the flesh and holding it there for 5 seconds. If it comes out and is hot to the touch, that side of the fish is done.
Step 4
Plating Up
Serve whole on a banana leaf-lined wooden board, with extra marinade poured generously over.
Serve the Papaya Salsa in a small bowl next to the fish and garnish with grilled lemon halves, lime chunks, whole chillies (for the vibrant colour) and some coriander.
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