Charred Whole Fish with Peanut Curry Sauce
This has to be one of the easiest fish recipes to have in your repertoire. Just a few ingredients and a whole fish and you’re laughing. A few garnishes to boot and you’re got a really impressive and delicious dinner for barely nothing.
The first step is choosing your fish.
You need to use a fish that has a nice firm texture and of course will be of a size that can fit in your BBQ.
To prep your fish, simply scale it and gut it, then cut a few scores into the body on each side.
1 Whole Fish
1 tin of green curry paste (You can use fresh or refer to the one in the video on this recipe)
1/2 tin Coconut cream
2 Tbsp Tamarind
2 Tbsp Fish sauce
1/2 Lime juice
2tbsp Peanut butter
Kaffir Lime Leaves
Rub your fish with Half of your curry paste, making sure to get it into the cuts in the flesh.
Place it onto a hot bbq and char for 8-12 minutes (Depending on the size of your fish) on each side at a high temp. Check the flesh is cooked by opening the slits in the meat.
Once cooked, Rest for 5 minutes before serving.
Fry the remaining half tin of curry paste at a medium temp. Once caramelised and cooked out, add your coconut cream.
Reduce the sauce til it starts to thicken, then season with the tamarind, fish sauce and lime juice.
Add your peanut butter then turn off the heat. Stir until well combined.
To serve -
Dress your fish with your sauce generously, then top with plenty of thai basil, thinkly sliced kaffir. chilli and sesame.
Serve with coconut rice.
This recipe was written and provided by Harry Foster.
Head over to his website for more epic recipes https://www.offthebeatencoast.co
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