Ingredients
- 1 whole fish, approx. 1 kilogram
- 1 chilli, chopped
- Handful of chopped coriander
- 1 shallot, finely sliced
- A thumb of ginger, rough-chopped
- Half a bulb of crushed garlic
- Splash of fish sauce
- Glug of soy sauce
- Splash of rice wine vinegar
- Dollop of miso
- Sesame seeds and fresh coriander, for garnish
Recipe also works with:
Method
1. Gill, gut and scale the fish.
2. Score the entire fish, making slices that go almost to the backbone. The slices should be about an inch apart.
3. Combine all the wet ingredients and ¾ of the dry ingredients.
4. Massage into fish and let it rest for 30 minutes (try not to pike yourself, mate!).
5. Preheat a BBQ or oven to 350°F/180°C
6. Place the fish into a foil tray or fish basket (if using a fish basket, place the foil underneath).
7. Cook on indirect heat for approximately 45 minutes or until flaky (times will vary depending on the size of the fish).
8. Remove carefully from the tray or basket and garnish with the remaining herbs and a sprinkle of sesame seeds. Serve with coconut rice or your favourite sides.
Species used in this recipe
Snapper Mãori Name: Tāmure
Snapper belong to the Sparidae family of seabreams and snappers. They are one of New Zealand's most popular and highly valued coastal fish species.