A whole fish on a hooded barbecue is a roast that takes half an hour. Barramundi holds together better than most, which matters when you are lifting it off. Bombay Chilli Crunch goes on after it comes off, so the curry leaves and cashews stay crisp instead of turning to ash over the coals.
45 mins. Serves 4.
Ingredients
- 1.4kg Whole barramundi, scaled and gutted
- 3 dessertspoons Plateit Bombay Chilli Crunch
- 2 Limes, sliced
- 30g Ginger, sliced thin
- 1 Coriander, whole bunch
- 2 tbsp Neutral oil
- Salt, generous
Method
- Slash the fish three times each side to the bone. Salt inside and out, including the cuts.
- Stuff the cavity with lime, ginger and half the coriander. Oil the skin well.
- Barbecue to 200C, indirect, lid down. Fish on a well oiled rack or a sheet of foil.
- Cook 25 to 30 mins without turning it. Done when the flesh at the thickest cut pulls away white and the dorsal fin lifts out clean.
- Slide onto a platter. Spoon 3 dessertspoons of Plateit Bombay Chilli Crunch along the length. Remaining coriander, more lime.
Swap it: Snapper or a whole flathead works the same way. Adjust by weight, roughly 20 mins per kilo at 200C.