Clay's Kitchen : Fish Recipes

Fish Recipes

Dons BBQ Gouper

Servings: 4

Fish is served with a variation of the Italian pesto sauce, using peanuts and peanut oil, chillies, coriander, fish sauce and lime. Very oriental, very zesty and very much inspired by Sydney chef Christine Manfield and re-invented by Don Hancey.

4 150g white fish fillets (Dhufish, snapper, red emperor, grouper, cod)
Olive oil for frying

For the Pesto:
150ml peanut oil
50g raw peanuts
2 teaspoon minced green chillies (the hotter the better)
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoon holy basil
2 tablespoon Vietnamese mint
2 tablespoon coriander leaves
2 teaspoon fish sauce
2 teaspoon palm sugar
1 tablespoon lime juice

Cook the peanuts in the peanut oil until they are golden. Drain, reserving oil. Blend peanuts with ginger, chilli and garlic in a mortar or food processor. Add the herbs and half the reserved oil and blend to a paste. Add sugar, fish sauce and lime juice and continue blending. Add oil slowly until all has been used. Fry fish until just cooked.

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