With these beautiful long summer days drawing to an end, many keen fishermen are eager to spend us much time out on the boat before winter sets in. Having exhausted their BBQ repertoire over the past couple of months, here is a great way to enjoy the catch of the day!
Begin with a whole snapper, gutted and descaled.
Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.
Oil two large sheets of foil, place the fish on one of the oiled sheets, and place the other sheet of foil over the top, oiled side facing down. Crimp the edges of the foil to seal.
Place the fish on the hot plate in a hooded oven and cook on medium heat for approximately 20-30 minutes.
Once cooked, peel back the foil and place the fish on a platter and scatter with coriander.
Panfry off Asian pancakes (Paratha) until crispy. These can be purchased from most Asian supermarkets.
Prepare accompaniments such as kimchi, coriander, lime wedges, sprouts, Japanese mayo, sushi rice and Nam Jim dressing.
Dress the fish with lashings of Nam Jim, then place fish and accompaniments in the middle of the pancake and fold in half. Enjoy!
1x red chilli
Recipe for Nam Jim Dressing
1x garlic clove
1x tbsp fresh ginger
¼ cup coriander
150 gr brown sugar
4 tbsp fish sauce
4 tbsp lime juice
Chop chilli finely (remove seeds). Peel and finely chop ginger, garlic and coriander. Mix all ingredients together. Set aside and leave for 12 hours before using.