Prep time - 15 minutes
Cook time - 45 minutes (plus resting time)
Serves - 6
2kg Whole snapper, cleaned
1tsp cumin seeds, toasted
1 tsp coriander seeds, toasted
1 red chilli, deseeded and finely chopped 4 Garlic cloves, crushed
2 Limes, sliced
1⁄2 bunch Coriander, root and stems chopped 350ml Audrey Wilkinson Semillon
Coriander leaves, to serve
Lime wedges, to serve
Murray River pink salt
Freshly cracked black pepper
Extra-virgin olive oil
60ml Kikkoman Soy sauce
2 tsp Palm sugar
3 tsp Sesame oil
1 Long red chilli, sliced
3cm piece Ginger, cut in matchsticks 1 Lime, juice and zest
1 bunch Chinese broccoli
2 bunches, bok choy
1 tbls Sesame seeds, toasted
Lime wedges, to serve
1. Pre-heat the BBQ to high heat with the hood down.
2. Place the snapper on a chopping board and score the skin twice on each side with a sharp paring knife.
3. In a mortar and pestle, grind the cumin and coriander seeds with a good pinch of salt and pepper, then combine with chilli, coriander root and stems, limes slices, and garlic.
4. Place the fish in a large roasting tray, and then rub the fish with the spice mix on each side and fill the cavity with the lime slices and coriander stems, pour wine over the fish, and then cover the fish with a sheet of baking paper and cover tightly in the foil.
5. To cook the snapper, turn the centre burner or the BBQ off, and the side burners to low, and then place the snapper in the centre of the BBQ and close the hood. Cook the snapper for 25 minutes per kg or until a thermometer reads 63°C when inserted into the thickest part of the fish, and allow to rest for at least 1⁄2 of the cooking time.
6. For the vegetables, place the stems on the BBQ flat plate and cook for 1 minute, add the ginger and cook for another 30 seconds, add the vegetable leaves and cook until just starting to wilt, remove from the BBQ and place into the dressing then toss to combine.
7. To serve, transfer the fish to a serving platter and sprinkle with coriander leaves and lime wedges. Add vegetables to a side dish and serve at once.
8. Next, arrange greens on a serving platter and sprinkle with sesame seeds and then top with salmon, drizzle salmon with any extra dressing, and lime wedges.
Now for drinks and dessert...
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