Oriental Grilled Fish
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
8
- Ingredients
- 2 ¼ cups Snap pea
- 2 red peppers (diced)
- ⅞ cup Water chestnut (from a jar, sliced, drained)
- 9 ozs Corn
- 2 Limes (sliced)
- 1 dash white wine
- 1 Salmon fillet (approx. 1.2 kg, bones removed)
- 2 chili peppers (cut into rings)
- 1 sprig Lemongrass (quartered lengthways)
- 1 ¼ inches fresh ginger (peeled and sliced)
- 3 garlic cloves (halved)
- 1 Tbsp sesame oil
- cilantro (to garnish)
Preparation steps
1.
Take a large piece of aluminium foil (twice and long as the fish and four-times as wide) and place the mange tout, peppers, water chestnuts and corn in the middle as a bed for the fish. Season with salt and add the lime slices.
2.
Turn up the ends of the foil and add the wine. Place the fish on the bed of vegetables and sprinkle the remaining ingredients on top. Season with salt and drizzle with oil. Fold the foil over the fish and close tightly.
3.
Grill slowly on a hot grill for around 30 minutes. Open the foil every to often to check whether the fish is done. Serve garnished with coriander.
