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WHOLE FISH BARBECUED IN NEWSPAPER

WHOLE FISH BARBECUED IN NEWSPAPER

Wrapping this fish in paper means it steams as it cooks, trapping in all those amazing aromatics from the lemongrass, ginger, lime leaves, lemon and coriander. Don’t skip pre-soaking the parcel in water – it helps create the steam, and also stops the whole thing setting on fire ...!

INGREDIENTS

SERVES: 2

1 bream, sea bass or John Dory (about 600g), descaled and gutted

1 lemongrass stalk, bashed and cut in half

1 spring onion, halved

4 thick slices of fresh ginger

2 kaffir lime leaves

1 lemon, thinly sliced

1 tbsp vegetable oil

Salt and freshly ground black pepper

 

For the coriander and lime butter:

100g butter, softened

2 tbsp chopped coriander leaves

2 kaffir lime leaves, finely chopped

 

To serve:

Lime wedges

METHOD

1: To prepare the bream, make deep parallel slashes through the skin on both sides of the fish, at about 3cm intervals. Put the lemongrass, spring onion, ginger and kaffir lime leaves into the fish cavity.

2: Tear off a piece of baking paper about 15cm longer than the fish and lay it on your work surface. Place a few lemon slices down the middle of the paper and lay the fish on top. Season both sides of the fish with salt and pepper and drizzle with the oil. Place the remaining lemon slices on top.

3: Wrap up the fish securely in the baking paper and tie the ends tightly with kitchen string. A well-sealed package will help the fish steam better. Now wrap the fish in 2 or 3 layers of newspaper and tie again with string.

4: Shortly before cooking, immerse the whole package in a bowl of cold water for 4–5 minutes, no longer. Now place the fish parcel on the hottest part of your barbecue and cook for 15–20 minutes, turning it over after 8–10 minutes. The newspaper will burn but the fish will steam to perfection inside.

5: While the fish is cooking, put the ingredients for the coriander and lime butter into a small bowl and mix until evenly combined. Season with salt and pepper.

6: Once the fish is cooked, remove the parcel from the barbecue and open it up. Spread the butter over the fish and let it melt. Serve with lime wedges for squeezing over.

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INGREDIENTS

SERVES: 2

1 bream, sea bass or John Dory (about 600g), descaled and gutted

1 lemongrass stalk, bashed and cut in half

1 spring onion, halved

4 thick slices of fresh ginger

2 kaffir lime leaves

1 lemon, thinly sliced

1 tbsp vegetable oil

Salt and freshly ground black pepper

 

For the coriander and lime butter:

100g butter, softened

2 tbsp chopped coriander leaves

2 kaffir lime leaves, finely chopped

 

To serve:

Lime wedges

METHOD

1: To prepare the bream, make deep parallel slashes through the skin on both sides of the fish, at about 3cm intervals. Put the lemongrass, spring onion, ginger and kaffir lime leaves into the fish cavity.

2: Tear off a piece of baking paper about 15cm longer than the fish and lay it on your work surface. Place a few lemon slices down the middle of the paper and lay the fish on top. Season both sides of the fish with salt and pepper and drizzle with the oil. Place the remaining lemon slices on top.

3: Wrap up the fish securely in the baking paper and tie the ends tightly with kitchen string. A well-sealed package will help the fish steam better. Now wrap the fish in 2 or 3 layers of newspaper and tie again with string.

4: Shortly before cooking, immerse the whole package in a bowl of cold water for 4–5 minutes, no longer. Now place the fish parcel on the hottest part of your barbecue and cook for 15–20 minutes, turning it over after 8–10 minutes. The newspaper will burn but the fish will steam to perfection inside.

5: While the fish is cooking, put the ingredients for the coriander and lime butter into a small bowl and mix until evenly combined. Season with salt and pepper.

6: Once the fish is cooked, remove the parcel from the barbecue and open it up. Spread the butter over the fish and let it melt. Serve with lime wedges for squeezing over.

Share this Recipe

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Print

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Save this Recipe

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TOM KERRIDGE'S OUTDOOR COOKING

80 of my best BBQ recipes from classic dishes to puddings and drinks. Bring on the sunshine!

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