Name: Barbecued leatherjacket with coconut sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 2 whole corn cobs; 1 bunch baby (dutch) carrots, peeled; 1 tablespoon peanut oil; sea salt; 8 leatherjacket fillets, bones removed, scored; coriander leaves, lime wedges, to serve; Coconut sauce; 1 tablespoon yellow curry paste; 270 millilitre can coconut milk; 2 teaspoon fish sauce; 1 teaspoon brown sugar

Ingredients

2 whole corn cobs

1 bunch baby (dutch) carrots, peeled

1 tablespoon peanut oil

sea salt

8 leatherjacket fillets, bones removed, scored

coriander leaves, lime wedges, to serve

Coconut sauce

1 tablespoon yellow curry paste

270 millilitre can coconut milk

2 teaspoon fish sauce

1 teaspoon brown sugar

Method

1.Cook corn in a large sauce pan of boiling water for 2-3 minutes. Add carrots and cook for 1 minute more, until almost tender. Drain and keep warm.

2.To make coconut sauce, heat a medium saucepan on medium. Add curry paste and cook, stirring, for 1 minute, until fragrant. Mix in coconut milk, stirring until simmering. Stir in fish sauce and sugar. Keep warm.

3.Heat a barbecue plate or large frying pan on high Drizzle with oil and sprinkle with sea salt. Cook fish, skin side down, for 2-3 minutes, pressing down to seal. Turn and cook for further 2 minutes.

4.Slice corn cobs into rounds and arrange on serving platter with carrots. Top with fish and drizzle with half sauce. Scatter coriander leaves over and serve with extra sauce and lime wedges.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%