Dons BBQ Gouper

Dons BBQ Gouper
Fish is served with a variation of the Italian pesto sauce, using peanuts
and peanut oil, chillies, coriander, fish sauce and lime. Very oriental,
very zesty and very much inspired by Sydney chef Christine Manfield and
re-invented by Don Hancey.
Serves 4


4 x 150g white fish fillets
(Dhufish, snapper, red emperor, grouper,
cod)
Olive oil for frying
Pesto
150ml peanut oil
50g raw peanuts
2 tsp minced green chillies (the hotter
the better)
1 Tbsp minced ginger
1 Tbsp minced garlic
2 Tbsp holy basil
2 Tbsp Vietnamese mint
2 Tbsp coriander leaves
2 tsp fish sauce
2 tsp palm sugar
1 Tbsp lime juice

Pesto Cook the peanuts in the peanut oil until they are golden. Drain, reserving
oil. Blend peanuts with ginger, chilli and garlic in a mortar or food processor.
Add the herbs and half the reserved oil and blend to a paste. Add sugar, fish 
sauce and lime juice and continue blending. Add oil slowly until all has been 
used. Fry fish until just cooked. Degree of difficulty:Low Keepability: Pesto 
may be stored under a film of oil in an airtight jar in the refrigerator. Serve 
with vegetables and a topping of pesto.

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