Recipes by Barbara Northwood

Grilled Thai Fish

Nov 15 11:51am

Serves
Serves 4

Ingredients

2 small red chillies, finely sliced
1 tblsp finely chopped coriander
1/2 cup light soy sauce
1 tblsp brown sugar, firmly packed
2 tblsps lime juice
2 cloves garlic, finely sliced
2 tsps peanut oil
4 x 160g pieces blue-eye cod
Lime halves, fresh herbs and extra fresh chillies, to garnish

Method
1 Combine chillies, coriander, soy sauce, sugar, lime juice, garlic and peanut oil in a jug. Whisk until sugar is dissolved.

2 Place fish in a shallow dish, pour over marinade. Cover and refrigerate for 10 minutes. Drain fish then pat dry with absorbent paper.

3 Cook fish on a heated, oiled grill pan (or grill or barbecue) on both sides, until cooked through.

4 Serve garnished with lime halves, fresh herbs and extra fresh chillies.

Tip: Any fish fillets can be used in this recipe. Do not marinate fish for more than 10 minutes, otherwise it will break up during cooking. You can discard the chilli seeds for a milder flavour.

Twice a week Sharni and Narelle cook their favourite meal of barbecued Thai fish, which they couldn't get enough of on their trip to the country last year. 'We're obsessed with chilli. When we went to Thailand our obsession was taken to another level,' Sharni laughs. 'One of the most memorable things was the fish. Trying to recreate the food is fun and brings back memories of a beautiful holiday.'