Barbequed Australian Herring with green apple slaw

Australian Herring, otherwise known as Tommy Ruff, is my go-to for a quick summer meal. This recipe makes a perfect crispy-skinned fish on barbecue, and goes great with a fresh salad.

by Callum Hann

Preparation time: 15 minutes
Cooking time: 2 minutes
Serves: 4

Download recipe card (PDF 331.4 KB)

Ingredients

2 stalks lemongrass
1 bunch coriander, stems chopped, leaves picked
1 thumb-sized piece of ginger, peeled
1 tablespoon fish sauce, plus 1 tablespoon extra
1 tablespoon olive oil, plus 1 tablespoon extra
1 lemon, juiced
8 x 80g Australian Herring (Tommy Ruff) fillets
¼ wombok (Chinese cabbage), shredded
2 granny smith apples, julienned
1 carrot, finely grated or julienned
2 cups bean sprouts
1 bunch mint, leaves picked
1 tablespoon brown sugar

Method

• Combine lemongrass, coriander stems (reserve the leaves), ginger, 1 tablespoon fish sauce, 1 tablespoon olive oil and
  half the lemon juice in a small food processor and blitz until smooth. Rub mixture all over Australian Herring.
• Stir together remaining lemon juice, remaining fish sauce and brown sugar in a separate bowl until sugar dissolves.
• Combine the wombok, apple, carrot, bean sprouts, mint leaves and three quarters of the reserved coriander leaves
  in a large bowl. Pour over the dressing and gently toss.
• Heat a barbecue over medium-high heat. Cook fish for a minute each side or until golden brown and just
  cooked through.
• Divide salad between serving plates and top with Australian Herring. Garnish
  with remaining
  coriander leaves