Fish in the Family’s Blackened Hoisin, Chilli & Lime BBQ Baby Barramundi
Serves
2-4
Preparation
15
minutesCooking Time
14
minutesResting time
8
minutesIngredients
1 1 whole baby barramundi, cleaned
1 1 lime, sliced
Handful fresh coriander, plus extra to serve
1 1 long red chilli, sliced
Sliced green onion, to serve
- Hoisin marinade
1/3 cup 1/3 hoisin sauce
2 Tbsp 2 crispy chilli in oil
2 Tbsp 2 olive oil
Method
- Remove the barramundi from the fridge and place on a large tray. Stuff the cavity with the lime, coriander and chilli.
- Using a sharp knife, gently slash the skin and flesh at 2.5cm intervals on both sides. Tie two lengths of kitchen string around the fish to help secure it during cooking.
- Combine the hoisin sauce, crispy chilli oil and olive oil in a small bowl. Brush generously over both sides of the fish.
- Lay a long sheet of aluminium foil on the bench and top with a sheet of baking paper the same size. Place the barramundi towards one end, then fold the paper and foil over the fish. Roll and crimp the edges to form a secure parcel.
- Preheat the barbecue to medium-high. Place the parcel on the grill and cook for 6-7 mins on each side, carefully turning once.
- Remove from the barbecue and rest, still wrapped, for 8 mins.
- Transfer the parcel to a serving platter and carefully open. Garnish with extra coriander and sliced green onion before serving.
Notes
- *CHEF’S TIP: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils, or look for fresh arils in the cut fruit fridge.
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