- 1 thumb sized piece of ginger
- 2 lemongrass sticks, sliced
- 1/4 cup fish sauce
- 2 Kaffir Limes leaves, sliced thinly – ½ cup water
- 1 Lime, juice – ¼ cup brown sugar
- 4 Barra Fillets
- 2 bunches Baby Broccoli
- Sunflower oil
- Vietnamese mint
Step 1. In a small saucepan add a drizzle of oil, ginger and lemongrass. Fry off until aromatic, then add the fish sauce, lime leaves, sugar and water. Boil then reduce to a simmer and cook until the mixture thickens. Remove from the heat and add the lime juice. Keep warm.
Step 2. Heat the BBQ or griddle pan until smoking, ensure the grill is clean. Brush the skin of the fish with oil. Add to the BBQ skin side down and gently press down with tongs. Cook until the skin is crispy and the fish is cooked halfway. Turn and cook the fish for another couple of minutes until just cooked in the centre.
Step 3. Cook the baby broccoli on the BBQ until they just being to soften and char slightly.
Step 4. Serve the broccoli on the bottom of the dish. Top with the fish then the sauce and finish with herb leaves.