Whole Grilled Fish with a Cashew Nut and Cucumber Dressing
Photography Becky Nunes.
Serves: 4
INGREDIENTS
1 whole fish eg. snapper, cleaned and scaled
1 lemon, sliced
Paste
2 tablespoons olive oil
2 teaspoons each ground coriander and cumin
2 cloves garlic, crushed
1 teaspoon turmeric
½ teaspoon salt
Dressing
½ small telegraph cucumber
½ cup rice vinegar
¼ cup grated palm sugar or brown sugar
1 long red chilli, seeded and finely sliced
1 clove garlic, finely chopped
½ teaspoon salt
½ cup raw cashew nuts, roasted and roughly chopped
2 tablespoons chopped coriander
METHOD
Fish: Make 3 diagonal slashes on both sides of the fish. Combine the paste ingredients and rub over both sides, pushing it into the slashes. Fill the cavity with the sliced lemon and leave the fish to marinate for 30 minutes.
Preheat the barbecue to medium. Rub the fish with oil and place on the grill or in a fish basket. Leave to cook until a good crust has formed and the flesh is opaque then turn and cook the other side.
Dressing: Lightly peel the cucumber, leaving a few thin strips of skin on for colour. Cut in half lengthways, scrape out the seeds and finely dice. Place in a bowl. Put the vinegar and sugar in a small saucepan and bring to the boil. Simmer for 2 minutes then add the chilli and garlic and stir to combine. Pour over the cucumber, add the salt and mix well. Cool. Toss through the cashew nuts and the coriander.
To serve: Line a platter with a banana leaf or other large, flat leaf. Lay the fish on top and garnish with lemon wedges. Serve the dressing separately.
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