Byron Bay Chilli Company started out as a humble chile pepper patch in Australia. Since then, it’s grown into spicy foods business that’s even won at the Scovie Awards. One of their signature sauces is their Fiery Coconut Chilli Sauce, which is the secret weapon for this barbecue shrimp and fish.
It’s not exactly winter cuisine, but a little bit of Summer Down Under makes for a great winter vacation. You can nab their products in the U.S.A here.
Ingredients
Prawns:
- 24 large green prawns
- 2 tablespoons chopped coriander 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 red chilli, finely chopped (optional) 1 tablespoon 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
For the Prawns:
- Shell and de-vein prawns, leaving the tail on. Place in a shallow dish.
- Mix coriander, garlic, lime juice, chilli & oil, pour over prawns and marinate for 30 min.
- Skewer prawns and grill about 3 mins. per side while basting with the Fiery Coconut Chilli Sauce.
For the Fish:
- Cut 4 pieces of foil & baking paper big enough to enclose fish. Cover the foil with baking paper & mound ¾ cup rice in the centre.
- Lay fillets on top of the rice; spoon Fiery Coconut Chilli Sauce over the fish.
- Season with salt and pepper. Sprinkle with ginger, garlic, shallots, and chillies. Bring the sides of the foil together and roll to create a seam; scrunch the ends closed.
- Grill for 10-15 minutes until cooked or bake on a tray at 200ºC for 12-15 min. Serve on a plate, with or without the pouch.
Serves: 4 servings
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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