Ben O'Donoghue Thai Whole Fish BBQ Recipe – Heat Beads®

Name: Ben O'Donoghue Thai Whole Fish BBQ Recipe – Heat Beads®
Ingredients: 1 whole fish (up to 2 kg). A snapper is used here, scaled and cleaned (ask your fishmonger to do this); 5 tablespoons thai chilli paste in soya oil (bought); 2 kaffir lime leaves, very finely sliced, to garnish; 2 tablespoons chopped coriander leaves to garnish; 1 lime, cut into wedges to garnish; 5 coriander roots, washed and chopped; 8 garlic cloves, peeled; 5 thai pink shallots, peeled; 1 birdseye chilli; 1 tablespoon minced turmeric or turmeric powder; 2 tablespoons freshly ground white pepper; 3–4 tablespoons fish sauce to taste; 2–3 tablespoons lime juice to taste; ¼ cup coconut cream (skim off the top of a cold can of coconut milk)

heatbeads.com.au

International chef, author & restaurateur, Ben O'Donoghue, shows us how to cook Whole Fish Thai Style over Heat Beads® BBQ Briquettes on highly rated TV show Dr

View full recipe on heatbeads.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at heatbeads.com.au.

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Ingredients

1 whole fish (up to 2 kg). A snapper is used here, scaled and cleaned (ask your fishmonger to do this)
5 tablespoons thai chilli paste in soya oil (bought)
2 kaffir lime leaves, very finely sliced, to garnish
2 tablespoons chopped coriander leaves to garnish
1 lime, cut into wedges to garnish
5 coriander roots, washed and chopped
8 garlic cloves, peeled
5 thai pink shallots, peeled
1 birdseye chilli
1 tablespoon minced turmeric or turmeric powder
2 tablespoons freshly ground white pepper
3–4 tablespoons fish sauce to taste
2–3 tablespoons lime juice to taste
¼ cup coconut cream (skim off the top of a cold can of coconut milk)