1 x 1.5-2kg whole fish, scaled and gutted
2 tablespoons macadamia oil
1 stalk lemongrass, cut into 5cm lengths
4 coriander roots, cleaned and bruised
1 small knob of ginger, thinly sliced
1 red chilli, bruised
1 lime, thinly sliced
1 kaffir lime leaf
¼ cup lime juice
1 tablespoon fish sauce
1 ½ tablespoons palm sugar or brown sugar
1 chilli, deseeded and chopped finely
¼ cup coriander leaves, chopped finely
(adjust the dressing to taste e.g. hot, sweet, sour, salty)
Pat fish dry with paper towels. Cut 2 incisions 1cm deep, 10cm long and 4cm apart on each side of the fish. Brush with the peanut oil.
Place fish on a large sheet of non-stick baking paper (large enough to wrap the fish). Fill the cavity of the fish with lemongrass, coriander root, ginger, chilli, sliced lime and kaffir lime leaf, making sure you have some ingredients left over to sprinkle on top of the fish.
Wrap the fish tightly with the non-stick paper them wrap in alfoil. Place the fish parcel onto a pre-heated hot BBQ and cook each side for approximately 20 minutes (1kg fish 10 minutes each side, 2kg fish 20 minutes each side) Tip: 1 min per 100gms.
To make the dressing, combine all the ingredients, except the coriander, until the sugar has dissolved.
To check if fish is cooked, eyes should be opaque and the fin should pull out evenly. Place fish onto a serving plate, remove the cooked ingredients, pour the dressing over the warm fish and sprinkle with coriander and serve.