Cookbook Challenge (Outdoor) – Whole Grilled Fish with Curry Paste

5th Cookbook Challenge Theme is Outdoor.

Dish chosen : Whole Grilled Fish with Curry Paste
Cookbook : Holiday
Author : Bill Granger

I had always wanted to try this recipe ever since I got this book but I have no idea why I waited so long. In fact when I saw the 5th challenge theme, this dish popped up immediately. Barbecue/Grill definitely link to outdoor.

This recipe stated it serve 4. But with only 2 of us, we didn’t had any problem finishing up the whole fish. We love seafood maybe that’s why. Plus I didn’t serve it with rice as suggested. I roasted some potatoes and pumpkin with home grown rosemary instead.

Ingredients
1.5kg Whole Snapper, cleaned, gutted and scaled – I’m not sure how heavy this snapper was. The picture looks strange too because I had all the fins cut off.
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2 tablespoons Red Curry Paste – This is the curry powder used to cook fish. I have another curry powder specific for meat and it’s the same brand but packaging in green instead of yellow. I’m not too sure what’s the different between the curry powder for fish and meat but was told by my FIL I should have both in my kitchen. I just follow his instruction.
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1 Lime, sliced, plus 1 tablespoon lime juice
2 tablespoons Grapeseed Oil (or other light-flavoured oil)
Sea Salt
Freshly Ground Black Pepper

To Serve
Steamed Rice
Lime Wedges

Using a sharp knife, make four or five diagonal cuts in each side of the fish. Push the lime slices into the cavity of the fish.
I also placed some lime slices in the diagonal cuts.
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Mix together the red curry paste and lime juice and spread over both sides of the fish. Leave to marinate for at least 30 minutes. – I used more than the suggested lime juice. I didn’t manage to marinate for at least 30 minutes. I was running a bit behind time.
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Arrange two large pieces of foil slightly overlapping on your work surface and drizzle with half the oil. Put the fish in the middle of the foil, season with salt and pepper and drizzle with the remaining oil. Wrap the fish up well in the foil, then wrap another layer of foil around it.

Preheat your barbecue or chargrill to medium-high. Cook the fish 7-8  minutes on each side, or until the flesh shows white and firm through the cuts you made. Serve with steamed rice.
The weather wasn’t suitable for barbecue therefore I popped the whole fish into the oven and finish it off by grilling it.
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This is a really simple recipe. Most important is the freshness of the fish. It wasn’t too spicy nor too sour even though lime was used. Both of us enjoyed this a lot and it was something different from my usual way of cooking fish.

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