Barbecued Chilli, Ginger and Lime Seabass

I think yesterday may have been the best eating day of my life! There was a festival on the park that we live by, so we decided to spend the day there with a barbecue and a giant ice bucket full of cider and ginger beer. We lit the barbecue at 2pm and removed the final burger at about 9:30, so we were literally eating all day. There were homemade burgers, sticky Chinese chicken (see previous blog recipe), crispy potatoes, sweet peppers and halloumi, garlic king prawns and this wonderful sea bass; it was quite possibly the best day of my life! This sea bass was to die for, it was literally the texture of velvet and it just melted in your mouth. The flavours we cooked it in really brought out the freshness of the fish and I highly recommend you have plenty of crusty bread to mop up all the delicious juices.  If you are one of those people that just cook burgers and sausages on a barbecue then please think again and try this recipe, as it will really open your eyes to the variety of food that you can cook on the coals.

bbq 036

Serves 4

–          1-2 chilli’s (depending on your spice taste) – finely chopped

–          35g ginger – finely chopped

–          Juice 2 limes

–          1 tbsp fish sauce

–          1 tsp sugar

–          1 tsp sweet chilli sauce

–          Large bunch coriander – finely chopped

–          4 sea bass – gutted and de-scaled

Mix together all the ingredients for the marinade

Make three little slices with a sharp knife along each side of the sea bass

Lay out 4 large pieces of foil and set a sea bass on each of them

Teaspoon the marinade mixture onto one side of the bass and rub it into the slits you made.

Repeat this on the other side and then continue to do the same with the other sea bass; divide out any leftover marinade between them.

Give each fish a twist of sea salt and wrap up the foil so that the fish is well sealed

Cook the fish on a hot barbecue, the time will depend on the size of the bass and the temperature of your coals but this will probably take about 10-15 minutes. Check if it is cooked by inserting a fork into the flesh, if it is white and flakes away easily then it is cooked.


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