Summers Day BBQ
- Author
- Byron Bay Chili Co
- Prep Time
- 30 minutes
- Cook Time
- 15 minutes
- Servings
- 4 serves
- Category
- Main Meals
Ingredients
- 24 large green prawns
- 2 tablespoons chopped coriander
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 red chilli, finely chopped (optional)
- 1 tablespoon vegetable oil
- Byron Bay Chilli Co Fiery Coconut Chilli Sauce
- 4 firm white fish fillets
- 3 cups cooked jasmine rice
- Byron Bay Chilli Co Fiery Coconut Chilli Sauce
- 1 small piece ginger, finely chopped
- 2 large cloves garlic, minced
- 4 shallots, thinly sliced
- 2 fresh red chillies, thinly sliced
- Salt and pepper
Directions
- Shell and de-vein prawns, leaving the tail on
- Place in a shallow dish
- Mix coriander, garlic, lime juice, chilli and oil, pour over prawns and marinate for 30 minutes
- Skewer prawns and grill about 3 minutes per side while basting with Fiery Coconut Chilli Sauce
- Cut 4 pieces of foil and baking paper big enough to enclose fish
- Cover the foil with baking paper and mound 3/4 cup rice in the centre
- Lay fillets on top of the rice and spoon Fiery Coconut Chilli Sauce over the fish
- Season with salt and pepper and sprinkle with ginger, garlic, shallots and chillies
- Bring the sides of the foil together and roll to create a seam
- scrunch the ends closed
- Grill for 10-15 minutes until cooked or bake on a tray at 200�C for 12-15 minutes
- Serve on a plate, with or without the pouch