- 8 green onions, trimmed
- 3cm piece fresh ginger, peeled, chopped
- 3 garlic cloves, chopped
- 1/4 cup fish sauce
- 1 1/2 tablespoons caster sugar
- 2 teaspoons ground turmeric
- 550g ling fish fillets, cut into 4cm pieces
- 2 tablespoons rice bran oil
- Step 1Thinly slice white section of onions. Cut green section into 6cm lengths.
- Step 2Using a mortar and pestle pound sliced onion, ginger and garlic to form a paste (see note). Transfer to a large bowl. Add fish sauce, sugar and turmeric. Stir to combine. Season with pepper. Add fish. Gently toss to coat. Cover. Refrigerate for 1 hour.
- Step 3Preheat barbecue plate on high heat. Cook fish, turning occasionally, for 6 to 8 minutes or until golden and cooked through. Transfer to a baking tray. Cover with foil to keep warm. Add green onion and half the dill to barbecue. Cook, tossing occasionally, for 1 to 2 minutes or until wilted. Add to fish. Toss to combine.
- Step 4Transfer to a large platter. Sprinkle with remaining dill and serve with lemon wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Serves 6 as part of a platter.
Cook’s notes: You’ll need 1 bunch dill. You can also use a food processor instead of a mortar and pestle.
- Author: Sonja Bernyk
- Image credit: Jeremy Simons
- Publication: Super Food Ideas