Events and Celebrations

  • 4 red snappers, gutted and scaled
  • 2 tablespoons vegetable oil
  • 2 large green chillies
  • 2 lemon grass stalks, roughly chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
  • 1 garlic clove
  • 2 shallots, peeled
  • 1 teaspoon brown sugar
  • grated rind of 1 lime
  • 2 ripe mangoes, peeled and cut into 1 cm (½ inch) dice
  • 1 red chilli, deseeded and finely chopped
  • ½ red onion, finely sliced
  • 3 tablespoons lime juice
  • 2 tablespoons roughly chopped coriander
  • 1 tablespoon olive oil

Place all the ingredients for the curry paste in a small food processor and blend to a smooth paste.

Make 3 cuts in the skin of the fish on both sides. Place the fish in a non-metallic dish and pour over the marinade, making sure it gets into the cavity of the fish as well. Leave to marinate in the refrigerator for a minimum of 1 hour, but ideally 3–4 hours.

Place the fish on a medium-hot barbecue and cook for 4 minutes on each side, or until the flesh is firm.

Mix all the salsa ingredients and serve with the warm fish straight from the barbecue.

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