5 coriander stems and roots, washed and roughly chopped 4 kaffir lime leaves, stems removed, chopped
2 garlic cloves, peeled and roughly chopped
4 shallots, peeled and roughly chopped
1 small red chilli, roughly chopped
1 teaspoon ground turmeric
1/3 cup fish sauce
Juice of 2 limes
Fish & Garnishes
2 teaspoons cooking oil
1 packet Ferguson redfish fillets, thawed in the refrigerator overnight, cut into large chunks 1⁄2 cup chilli jam
2 tablespoons coconut cream
2 tablespoons coriander leaves 1 tablespoon fried shallots
1 lime, cut into wedges
To a blender, add the coriander stems and roots, kaffir lime leaves, garlic, shallots, chilli, turmeric, fish sauce and lime juice. Blend until smooth.
Place the marinade into a bowl with the Ferguson redfish. Mix to coat, and set aside for at least 30 minutes in the fridge, or overnight.
Heat a griddle pan or barbecue on medium heat. Add the cooking oil and redfish chunks, shaking away the excess marinade. Brush with half of the chilli jam and cook for 2 minutes before turning. Brush with the remaining chilli jam and cook for another minute before adding to a serving plate. Top with coconut cream, coriander leaves, fried shallots and lime wedges to serve.