2 stalks coriander, chopped
juice of 2 limes
1/2 medium-hot chilli, chopped
1 tablespoon fresh ginger, finely grated
8 leaves Vietnamese mint, chopped
1 large stalk lemongrass, chopped
1/2 red onion, finely diced
1/2 clove garlic, mashed
50ml sunflower oil
1 tablespoon sugar
300ml water
1/2 red onion, finely diced
1/2 medium-hot chilli, chopped
1/2 teaspoon salt
1 tablespoon capers
2 tablespoon Italian parsley, chopped
2 tablespoon dry Greek oregano
juice of 1 lemon
75ml olive oil
1 tablespoon Pepper
100ml red wine vinegar
1/2 clove garlic
1. To make the marinades simply mix the ingredients together in shallow dishes. When mixed, cover the dishes with plastic film and store in the refrigerator. (Tip: the marinades can be prepared up to an hour before the barbecue.)
2. Cook the fish on the barbecue.
3. Place the fish in the marinade.
4. Serve with a fresh, crunchy salad (no dressing required).