Thai-style BBQ Kingfish
- 1½ kg kingfish fillets
- ½ bunch mint leaves, torn
- bunch coriander leaves and stems, chopped
- 1 cup extra virgin olive oil
- 4 tablespoons fish sauce
- 5 tablespoons palm sugar, shaved
- 3 tablespoons fresh ginger, grated
- 2 dried red chillies, finely sliced
- 3 large cloves garlic , crushed
- 4 limes, juice of, plus zest from 2
- extra chillies (dried or fresh), lime, mint and coriander, to serve
- Slice each kingfish fillet into three and place them skin down in a baking tray.
- In a bowl, combine the remaining ingredients.
- Reserve 2 tablespoons and pour rest over fillets, making sure that as much of the mixture sits on top of the fillets. Marinate for at least 15 minutes.
- Meanwhile, preheat a barbecue grill. Place marinated fillets skin down and cook for 10 minutes.
- Turn carefully, allowing the skin to stick to the grill and the turned fillet to sit atop the skin.
- Cook for a further 5 minutes or until done.
- To serve - Discard skin and serve fillets drizzled with the retained marinade and garnished with red chilli, fresh coriander, fresh mint and a lime wedge.
Mahi mahi fillets are also suitable to use in this recipe - Mahi mahi are a tropical gamefish with similar 'meaty' flesh to that of Yellowtail Kingfish. Suitable for grilling or BBQ'ing as the firm flesh holds its shape well. Can also be diced and used as 'kebabs' or in a curry. As with other gamefish, the meat will dry out and become chewy when overcooked.