Living Free From Show 2022: BBQ Fish with Sweet n Sour Lemon Grass Dressing

BBQ Fish with Sweet n Sour Lemon Grass Dressing with Michael Weldon
Recipe by Michael Weldon Intolerances: Low Fodmap

Ingredients

  • 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
  • Coriander
  • Vietnamese mint
  •  

Method

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.

Picture of Michael Weldon

Michael Weldon

Michael hails from South Australia. He has a passion of supporting home-grown businesses in the food industry. An Adelaide boy at heart – Michael’s culinary tastes can easily take you on a journey to local fresh food markets, small unique restaurants, boutique wineries in the Adelaide Hills, and even a karaoke bar or two! As the Masterchef 2011 runner up, he quickly became a popular and entertaining personality within the food industry. His love for cooking has only grown since this experience. Successfully running catering companies, working as head chef, hosting cooking demonstrations, and being proud ambassador for Coles, San Remo and Coopers.

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