A spicy, zesty grilled fish with fresh mint, lime and bird's eye chilli — wrapped in banana leaf and foil, then barbecued.
Approximate values per serving — varies with fish size and oil used.
Rub the paste all over the fish.
Fill the inside cavity and work it deep into the slits.
Cover the fish tightly with the banana leaf and aluminium foil.
Refrigerate for 30 minutes.
Heat the barbecue to medium-high heat — roughly 400°F (204°C).
Clean the grill grates.
Place the fish on the grill and cook for 6 to 8 minutes.
Flip carefully using a spatula and cook another 6 minutes.
The flesh should flake with a fork, and the internal temperature should reach 145°F (63°C).
Remove from the heat and rest for 3 minutes.
Garnish with fresh mint and serve with lime wedges.
Order the PrimeFish Fresh Mint & Green Chilli Grill Kit — cleaned, portioned and pre-marinated, with the masala included.
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