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Barbequed Garfish With Sweet Cucumber And Peanut Sauce


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Barbequed Garfish with Sweet Cucumber and Peanut Sauce

Serving size: Serves 6

Cooking time: Unspecified


1/4 cup (55g) caster sugar

1/2 cup (125ml) water

1/4 cup (60ml) lime juice

1 Tbs fish sauce

2 medium fresh red chillies, sliced

1 tsp finely grated fresh ginger

2 medium limes, sliced thickly

18 (1.5kg) whole garfish, cleaned

cooking oil spray

1 small (130g) Lebanese cucumber, peeled, seeded, chopped

1 green onion (green shallot), sliced thinly

1 Tbs coarsely chopped fresh coriander

1 Tbs finely chopped toasted peanuts


To make the sauce, combine the sugar and water in a small saucepan, cook, stirring without boiling, until sugar is dissolved. Bring to the boil, reduce heat and simmer uncovered, until liquid is reduced by half.

Remove the syrup from the heat, stir in the lime juice, fish sauce, chilli and ginger; allow mixture to cool.

Cook lime slices on a heated oiled barbecue (or grill or pan fry) until browned on both sides.

Spray the garfish on each side with cooking oil spray to prevent sticking. Cook the garfish, in batches, on a heated oiled barbecue (or griddle pan or pan-fry) for about 2 minutes on each side or until cooked through.

Meanwhile, stir the cucumber, onion, coriander and peanuts into the sauce.

Serve the garfish with the barbecued limes and sauce.

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