1 whole fish, approx. 1 kilogram
1 chilli, chopped
Handful of chopped coriander
1 shallot, finely sliced
A thumb of ginger, rough-chopped
Half a bulb of crushed garlic
Splash of fish sauce
Glug of soy sauce
Splash of rice wine vinegar
Dollop of miso
Sesame seeds and fresh coriander, for garnish
Method
1. Gill, gut and scale the fish.
2. Score the entire fish, making slices that go almost to the backbone. The slices should be about an inch apart.
3. Combine all the wet ingredients and ¾ of the dry ingredients.
4. Massage into fish and let it rest for 30 minutes (try not to pike yourself, mate!).
5. Preheat a BBQ or oven to 350°F/180°C
6. Place the fish into a foil tray or fish basket (if using a fish basket, place the foil underneath).
7. Cook on indirect heat for approximately 45 minutes or until flaky (times will vary depending on the size of the fish).
8. Remove carefully from the tray or basket and garnish with the remaining herbs and a sprinkle of sesame seeds. Serve with coconut rice or your favourite sides.
Fisherman and barbecue afficionado Zak Olsen shares his recipe for BBQ snapper, with a flavourful Asian twist.
"All measurements are rough, just like me!” says Zak.
1. Gill, gut and scale the fish.
2. Score the entire fish, making slices that go almost to the backbone. The slices should be about an inch apart.
3. Combine all the wet ingredients and ¾ of the dry ingredients.
4. Massage into fish and let it rest for 30 minutes (try not to pike yourself, mate!).
5. Preheat a BBQ or oven to 350°F/180°C
6. Place the fish into a foil tray or fish basket (if using a fish basket, place the foil underneath).
7. Cook on indirect heat for approximately 45 minutes or until flaky (times will vary depending on the size of the fish).
8. Remove carefully from the tray or basket and garnish with the remaining herbs and a sprinkle of sesame seeds. Serve with coconut rice or your favourite sides.
Recipe by Zak Olsen
Photo credit: TVNZ