Marcus Bawdon shares his recipe for sweet chilli barbecue black bream. It’s perfect for alfresco dining on a hot summer evening
You will need
- Black bream 1
- Lime 1
- Lingham’s Garlic Sweet Chilli Sauce 50g
- Sesame oil
- Sea salt to season
- Red chilli 1
- Spring onion 1
- Black thai rice 50g
- Sprouting greens a handful
- Make a couple of slashes on each side of the fish. Rub with a little toasted sesame oil then sprinkle with sea salt.
- Place a sliver of lime in the slashes, which helps stop the skin sticking by lifting it slightly off the grate.
- Place the fish on a hot charcoal barbecue with the lid on, to crisp the skin for 8-10 minutes.
- Flip the fish over and baste the cooked side with sweet chilli sauce.
- After 8-10 minutes, flip the fish again and baste the other side with sauce and slivers of red chilli and spring onion.Cook for another 3-4 minutes.
- Toss the sprigs of sprouting greens in sesame oil before crisping on the barbecue for a couple of minutes.
- Serve the fish on a bed of black thai rice (or white if you can’t get it) with the sesame charred greens.
Chef’s tip: ‘I have fond memories of eating fish smothered in chilli sauce and cooked over hot coals at street food stalls in places like Thailand, India and Mauritius,’ says Marcus. ‘I love the way the salty skin crisps up and the bite of sweet chilli sauce – this is my version.’
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