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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tropical barbequed chicken- Serves 4 but easily halved for 2. You could use other whole fish similar to snapper . Use white or purple onion if green onions are not available. An Australian Women's Weekly recipe Ingredients:
800 g red snapper, gutted and scaled |
1/2 cup cornstarch (cornflour) |
1 pineapple (or can use a can of pineapple in juice) |
1 red bell pepper, finely sliced (capsicum) |
4 green onions, finely sliced |
1 small red chili, seeds removed and finely chopped |
1 garlic clove, crushed (use bottled if you wish) |
2 teaspoons fresh ginger, grated (use bottled of you wish) |
2 limes, juice of |
4 tablespoons fish sauce |
2 teaspoons sugar |
2 tablespoons water |
Directions:
1. To make the dressing- combine all of the dressing ingredients in a small saucepan. Bring to the boil, then remove form the heat and set aside.
2. For the fish- score both sides of the fish with a small sharp knife and dust in the cornstarch. Discard excess cornstarch.
3. Cook on a pre-heated barbeque grill plate for 5-6 minutes each side, or until golden and crisp. You could also do this step in a hot skillet.
4. As the fish is cooking, peel and core the pineapple and slice into small thin pieces.
5. Using a micing bowl, add the ineapple pieces, the bell pepper and the green onions and toss to combine.
6. Transfer the salad to a serving platter and top with the snapper.
7. Serve with the bowl of dressing for diners to use after the fish has been plated up.
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