BBQ'd Coral Trout with Asian Flavours
Enjoy the fine, delicate white flakes of a barbecued whole coral trout cooked with a blend of Asian flavours. Perfect to go with some steamed Asian greens.
- 1 whole coral trout (about 2-3 kg ), scaled, cleaned, and gutted
- salt and pepper, to taste
- ¾ tablespoon olive oil
- 5 cm knob fresh ginger, peeled and grated
- ½ bunch spring onions, washed and sliced in 1 cm lengths
- 150 ml peanut oil
- 2 - 3 tablespoons soy sauce
- 3 - 4 sprigs fresh coriander, trimmed into small pieces
- 2 Asian shallots, sliced, crispy fried, for garnish
- Pre-heat the grill plate on the BBQ.
- Using a sharp knife score both sides of the fish, 3 - 4 times (about 2 cm apart), creating a criss cross pattern. Season with salt and pepper and drizzle with olive oil.
- Place the whole fish on the pre-heated grill and cook each side for approximately 3 to 4 minutes. Remove from the BBQ and then place the fish on a large sheet of aluminium foil.
- Arrange the ginger and spring onion on top of the fish then wrap the aluminium foil around the fish. Return the wrapped fish back to the grill and cook for a further 3 to 4 minutes on each side.
- In the meantime, place the peanut oil in a small sauce pan and heat over a medium heat for 3 - 4 minutes or until just before the smoking point then remove from the heat.
- Remove the fish from the BBQ and check to see if it is cooked by pulling out one of the spikes from the top of the fish - if it comes out with little resistance the fish is cooked.
- Just prior to serving unwrap the fish and baste with the hot peanut oil. Drizzle with soy sauce and garnish across the top with fresh coriander and crisp shallots.
- Serve the fish with steamed Asian greens and oyster sauce.