Snapper, grilled or barbecued
590 g, (buy 4*165g fillets), fat trimmed, skin-on
reduced fat oil spread
2 clove(s), finely chopped
2 tsp, grated
1 piece(s), stick, pale section only, finely chopped
3 individual, thinly sliced
1 tbs, root, chopped
fresh red chilli
1 whole, (birdseye), small, thinly sliced
½ cup(s), leaves
- Preheat a barbecue or chargrill over high heat. Cut four 30cm squares of both foil and baking paper. Place 1 square of baking paper on top of each square of foil.
- Place a fish fillet in the centre of each square of baking paper. Top with spread, garlic, ginger, lemongrass, shallots, coriander root, chilli and soy sauce. Season with salt and freshly ground black pepper. Fold foil to enclose fish.
- Cook parcels, seam-side up, for 15 minutes or until cooked through. Place parcels on plates and open carefully. Serve topped with coriander leaves.