This simple Thai-style sauce doesn’t require any cooking. Drizzle it over whole fish or fillets, or use it as a dipping sauce for battered, goujon-style fish. Whole Flounder, Brill, Sole, Tarakihi or Gurnard are all great fish to use for this recipe.
A whole salmon looks pretty flash for the crowd, but is really very easy to prepare. Cooking time is going to vary depending on the on the size of the salmon. If the BBQ isn’t your thing, this recipe is perfect in the oven too.
These wraps can easily be prepared in advance and then whipped out of the fridge and put on the BBQ or into the oven. They’re perfect for using with Salmon, but many firm-fleshed types of white fish work really well. Ling was great for this recipe but you can experiment with any meaty fish varieties.