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Barbecued Fish with King Prawns |
Food |
 Ingredients
11/2 kg whole white fish, cleaned, gutted and scaled
Clove garlic, peeled - 2 nos.
Small piece of lemon grass, smashed
3 tablespoons of olive oil
1 lemon, juiced
2 tablespoons coriander seeds, coarsely ground
1 tablespoon cracked black peppercorns
1 pound large green king prawns
1/4 cup dry breadcrumbs
Method:
Rinse the fish thoroughly, drain briefly then pat dry with kitchen paper. Put the garlic and lemon grass inside the cavity.
In a small bowl blend the the olive oil, lemon juice and three quarters of a teaspoon of salt.
Mix the ground coriander seeds and cracked pepper together on a large plate and press the mixture onto the fish. Open up a fish grill, oil it lightly, and put in the prepared fish. Secure the clamp. Put the fish on the barbecue over a glowing bed of coals, or over a medium heat on a gas barbecue. Cook 20-30 minutes, turning and basting three or four times with the lemon and oil mixture.
To check if the fish is cooked, insert a knife in the meatiest part; the flesh should nearly be white all the way to the bone (it will continue to cook as it stands). Carefully turn the fish onto a serving plate and serve immediately with the prawns and sauce.
Prepare the prawns in advance. Twist off the heads, then peel off the shells, leaving the small piece of shell on the tail intact. Slit down the back of each prawn with a sharp knife and gently extract the black or red vein. Rinse and pat dry with kitchen paper. Thread onto skewers. A few minutes before the fish is ready, coat the prawns with crumbs. Cook the prawns briefly, on an oiled barbecue plate (cook them on the coolest part of the plate), until cooked through and golden in colour. Alternatively, cook whole prawns; rub with oil and cook several minutes on a barbecue plate, or till just cooked through.
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