FISH RECIPE

Fish on Sticks with Kaffir Lime

INGREDIENTS

2 good handfuls of kaffir lime leaves (or any other fragrant herb that goes with fish)
4 large fish (about 2 kg each), such as gold band snapper or red emperor, gutted and cleaned, scales left on

Equipment:
Fire pit
Rock

- Feeds 2 -

HOW TO MAKE IT

1. Light your fire and let it burn down for about an hour until you obtain a medium heat. This recipe works best on a sandy beach as it’s easier to get the fish on sticks to stand up.

2. Dig four holes in the sand about 40 cm away from the fire.

3. Pick out four long sticks or pieces of bamboo that are strong enough to support the fish. Look for sticks with a prong shape at the top.

4. Stuff the fish with the lime leaves, and wedge them around the Y shape of the sticks (see photo). Secure them with wire so they won’t fall into the fire.

5. Wedge the sticks into the holes in the sand – you want the radiant heat to cook the fish. Cook for an hour or until the skin starts to tighten and crisp up, then rotate the fish and cook the other side for another hour or until the flesh is cooked and the eyes have gone white.

6. Serve with your favourite salads and sauces.