Don's BBQ Groper Fish is served with a variation of the Italian pesto sauce, using peanuts and peanut oil,
chillies, coriander, fish sauce and lime. Very oriental, very zesty and very much
inspired by Sydney chef Christine Manfield and re-invented by Don Hancey.
Serves 4
(Dhufish, snapper, red emperor, groper,
cod)
Olive oil for frying
Pesto
150ml peanut oil
50g raw peanuts
2 tsp minced green chillies (the hotter
the better)
1 tbsp minced ginger
1 tbsp minced garlic
2 tbsp holy basil
2 tbsp Vietnamese mint
2 tbsp coriander leaves
2 tsp fish sauce
2 tsp palm sugar
1 tbsp lime juice
Pesto
Cook the peanuts in the peanut oil until they are golden. Drain, reserving oil.
Blend peanuts with ginger, chilli and garlic in a mortar or food processor.
Add the herbs and half the reserved oil and blend to a paste. Add sugar, fish sauce
and lime juice and continue blending. Add oil slowly until all has been used.
Fry fish until just cooked.
Degree of difficulty:Low
Keepability: Pesto may be stored under a film of oil in an airtight jar
in the refrigerator.
Serve with vegetables and a topping of pesto.
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