Whole Baked Baby Barramundi with Chilli Jam
Ingredients
1 Whole Baby Barramundi
2 Cloves Garlic, peeled & sliced
2 cm Piece of Ginger, peeled & sliced
2 tbls Asian Chilli Jam
1 tbls Soy
Juice of Half a Lime
Coriander, to serve
Asian Chilli Jam
6 Long Red Chillies
½ Small Brown Onion
4 Cloves Garlic
3 cm Knob of Ginger
1 tbls Sesame Oil
2 tbls Peanut Oil
1 tsp Ground Coriander
½ Cup Rice Wine Vinegar
1 Cup Brown Sugar
¼ Cup Fish Sauce
Method
To make the chilli jam, peel and roughly chop the onion, garlic and ginger. Remove the stalks from the chillies and roughly chop. Place in a small food bowl and pulse until all ingredients are finely chopped.
In a saucepan over a medium to low heat add the peanut oil and sesame oil. Cook the chilli mixture over the heat, stirring constantly until all of the moisture has evaporated and the mixture has started to caramelise, Approximately 8-10 minutes.
Add the rice wine vinegar, ground coriander, fish sauce and brown sugar, mix well to combine.
Bring to the boil then reduce heat to a simmer. Simmer for 6 minutes until the sauce has thickened. Stir while simmering.
Allow to cool slightly before pouring into a sterilised jar.
To prepare the baby barramundi, remove from the wrapping and pat dry well with paper towel.
On each side of the fish cut 3-4 slits, taking care not to cut too deep.
Preheat the Weber Q, use a medium, indirect heat, place a trivit and a convection tray in place (as per weber instructions)
Place a large sheet of foil on a tray and place a sheet of baking paper over the top, fold up the edges to form a deep sided tray. Rub both sides of the fish with the chilli jam. Lay the fish on the baking paper and fill the cavity with the sliced ginger and garlic, squeeze over the juice of a half lime and pour over the soy.
Gently slide the fish in the foil and paper off the tray onto the roasting trivit. Close the Weber Q lid and cook over a medium, indirect heat for 20-25 minutes. Check the internal temperature of the fish with a thermometer, it should be around 54℃ allow to rest for 5 minutes before serving (in this resting time the internal temperature will reach the required doneness of 57℃)
Sprinkle the coriander leaves over the fish and serve with extra chilli jam, steamed rice and Asian greens.