byron bay chilli co prawns

Byron Bay Chilli Co: Seafood Barbecue

Written by Published on in Recipe, Reeling in the Years

reeling in the years

The seafood hits just keep coming from Byron Bay Chilli Co. Up next: this fish and prawns barbecue deliciousness, featuring their Fiery Coconut Chilli Sauce. This little seafood feast has “summer” practically burned into it with  a branding iron.

Byron Bay Chilli Co: Seafood Barbecue Ingredients

Prawns

  • 24 large green prawns
  • 2 tbsp chopped coriander 2 cloves garlic, minced
  • 2 tbsp lime juice
  • 1 red chilli, finely chopped (optional)
  • 1 tbsp vegetable oil
  • 250ml BBCC Fiery Coconut Chilli Sauce

Fish

  • 4 firm white fish fillets
  • 3 cups cooked jasmine rice
  • 250ml BBCC Fiery Coconut Chilli Sauce
  • 1 small piece ginger, finely chopped
  • 2 large cloves garlic, minced
  • 4 shallots, thinly sliced
  • 2 fresh red chillies, thinly

Instructions

Prawns

  1. Shell and de-vein the prawns, leaving the tails on. Place them in a shallow dish.
  2. Mix the coriander, garlic, lime juice, chilli, and oil. Pour the mixture over the prawns and marinate for 30 minutes.
  3. Skewer the prawns and grill about three minutes per side while basting with the Fiery Coconut Chilli Sauce.

Fish

  1. Cut four pieces of foil and baking paper big enough to enclose the fish fillets. Cover the foil with the baking paper and mound ¾ cup rice in the centers.
  2. Lay the fillets on top of the rice. Spoon Fiery Coconut Chilli Sauce over the fish.
  3. Season with salt and pepper and sprinkle with ginger, garlic, shallots, and chillies. Bring the sides of the foil together and roll them to create a seam. Then scrunch the ends closed.
  4. Grill the pouches for 10-15 minutes, until cooked, or bake on a tray at 200ºC for 12-15 minutes. Serve the fish on a plate, with or without the pouches.

Photo by Nelly LeComte