It’s not always slick calm on the GBR – sometimes you have to earn a bite. Right now, with winds in the 20 – 30kts range and seas around 3m, it’s invigorating or as CP would say “sportif”...

We took advantage of a late start yesterday to pick up a couple of coral trout for dinner – barbequed Thai style with coconut rice. Every cloud has a silver lining!

THAI STYLE BBQ CORAL TROUT
2 cloves of garlic, crushed
1 tablespoon fish sauce
2 tablespoons lemon or lime juice
1 tablespoon grated fresh ginger
2 tablespoons sweet chilli sauce
2 tablespoons chopped fresh coriander
1 tablespoon rice wine vinegar
1 kg whole coral trout
2 spring onions cut into julienne strips

Preheat the barbecue on LOW to MEDIUM. Place the garlic, fish sauce, lemon or lime juice, ginger, chilli sauce, coriander and rice wine vinegar in a jug and mix well. Place the whole fish on a large double or tripled over piece of well greased foil. Pour the marinade over the fish and sprinkle with spring onion.

Wrap the fish into a parcel and cook for approximately 20-30 minutes or until flesh flakes easily when tested. Serve immediately with steamed coconut rice.