Spicy Grilled Whole Ocean Perch

Name: Spicy Grilled Whole Ocean Perch
Cuisine: China
Ingredients: 1 × 500–600 g (1 lb 2 oz-1 lb 5 oz) whole ocean perch; 125 ml (4 fl oz/¾ cup) coconut milk; 1 tablespoon vegetable oil; finely grated zest of 2 limes; 1 finger of fresh turmeric, chopped; 1 tablespoon garam masala; 1 teaspoon sea salt; 1 teaspoon sugar; 6 long red chillies, deseeded and finely sliced; 3 red shallots; 2 cloves garlic; 4 coriander (cilantro) roots, scraped and chopped; 1 lemongrass stalk, tough outer leaves removed, bruised and cut into 2 cm (¾ inch) lengths; juice of 1 lime; 1 small handful of coriander (cilantro) leaves

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This dish can be made with any whole fish or fish fillet; snapper is particularly good. There are a few ingredients, but once you get them together, the preparation is simple. It’s nice to get the barbecue going for this dish as well.

Ingredients

1 × 500–600 g (1 lb 2 oz-1 lb 5 <

Asia
China
Fish course
Pescatarian
Spicy
Gluten-free

Method

Pound all the spice paste ingredients in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding a little water if necessary.

Make a few deep cuts in the thickest part of the fish. Turn over and repeat on the other side. Rub hal