BBQ Tilapia with Ginger, Lime & Chilli Drizzle

Rapeseed oil: 2 tbsp
Whole tilapia, gutted and cleaned: 4

For the Drizzle
Large red chilli, deseeded and finely chopped: 1
Small Small garlic clove, peeled and finely chopped: 2
Fresh root ginger, peeled and finely grated: 5cm
Runny honey: 2 tbsp
Finely grated zest and juice of large limes: 3
Sesame oil: 2 tsp
Rapeseed oil: 2 tbsp
Thai fish sauce: 2 tsp
Small handful coriander leaves, chopped
Sea salt and black pepper


Light the barbeque and allow the flames to die down until the ashes have gone white with heat.

Make the drizzle by whisking the oil and all of the other ingredients in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness, season with sea salt and black pepper.

Score each side of the Tilapia about six times, not quite through to the bone.

Brush the fish with oil and season lightly. Barbeque the Tilapia for 7-8 minutes on each side until the fish is charred and the eyes have turned white. Spoon the drizzle over the fish and allow to stand for 2-3 minutes before serving.

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