This week's recipe is BBQ Bream.
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1 small red chilli, finely chopped (deseeded if prefer mild)
4 Kaffir lime leaves
½ tbsp Kecap manis
1 tbsp of butter
1 tbsp lime juice
Lemon wedge, to serve
Put 3 cuts into each side of the fish then place on a large piece of lightly oiled foil and season with salt. Fill stomach cavity with lime leaves, butter and half of the garlic, ginger and chilli. Sprinkle the lime juice, Kecap manis and the remaining garlic, ginger and chilli over the fish. Seal the fish in the foil. Place on low to med heat on barbeque (indirect heat), or place in oven at 180°C for around 12 - 14 minutes depending on fish size. Note – The fish is cooked when the flesh at the thickest part of the fish is opaque. Care should be taken not to overcook the fish.
Serve with Coconut Rice (replace half the water with coconut milk when cooking rice and stir through chopped coriander right before serving), and a wedge of lemon.
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