4 x Whole Rainbow Trout (500g each)

Marinade:

2 cloves Garlic (Chopped)

15g Ginger (Peeled and chopped)

¼ bunch Coriander (Roots chopped and leaves picked)

4 Birds Eye Chilli’s (Chopped – Seeds removed)

1 Stick Lemongrass (Roughly chopped)

8 Limes (3 for marinade, 5 into wedges for stuffing fish)

60ml Soy Sauce

60ml Kecap Manis (Sweet Sot Sauce)

Equipment:

BBQ

Mixing Bowl

Chopping Board

Fish Slice

Filleting Knife

GLAD Foil Wrap

GLAD Baking Paper

GLAD Oval Roasting tray

Method:

1. Light BBQ to high with the hood down.

2. In a bowl combine all marinating ingredients (except lime wedges and coriander leaves) Set aside. 3. Clean and scale fish and remove excess fins to prevent burning.

4. Score fish in 3 incisions along fillet ½ ways through to spine each side.

5. Season fish on all sides with salt and pepper and add marinade to the incisions and centre of the fish along with slices of lime wedges.

6. Place fish onto a sleeve of foil cover with grease proof baking paper and pour over excess marinade. Wrap trout tightly within the baking paper and foil and tie at each end.

7. Turn centre BBQ jets off with 2 outside jets on only and place fish in centre of BBQ and close the hood. Our fish will cook for 18mins per kg – 9 mins. (BBQ will cook fish best after pre heating on 200°C).

8. Fish will be tender to touch and eyes will be a pearl white when ready.

9. Once cooked – remove from foil and place onto a plate. Pour juice from foil over the fish just before serving.

10. Serve at once with a Sauvignon Blanc and enjoy!