Serves 4
This dish is inspired by a meal we had sitting at a restaurant on the beach in Bali. You select your fresh fish from chilli bins, then your spice paste, and they barbecue it in front of you in a ‘grill basket’, basting it with the paste while turning. Hinged grill baskets are a great tool when barbecuing different meats or vegetables. The food stays nestled between the two sides of the grill basket while cooking and doesn’t come into direct contact with the grill or charcoal. It then makes the 'dreaded flip'; so super easy. We brought back a few from Bali, but you can purchase them online. We serve this fish dish with water spinach. We also fell in love with water spinach in Bali and were so excited to recently find it stocked at our local Asian supermarket. Water spinach is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots and leaves and is common in many Southeast Asian dishes. Give it a go. It is truly delicious.
Ingredients
- 4 fillets fresh snapper (we kept skin on to get it nice and crispy)
- 2 tbsp ‘ultimate spice paste’ (recipe on page 128)
- 2 tbsp light olive oil
- 3 cloves garlic, sliced
- Bunch of water spinach
- Flaky sea salt
Method
- Heat up BBQ. You can use a standard gas or coal BBQ. We love the Weber Charcoal Kettle.
- Prepare fish by oiling both sides with a little olive oil
- Place fish fillets in grill basket and close securely
- Place on BBQ grill skin side down, and baste the other side with the Ultimate Spice Paste
- Cook for approximately three minutes skin side down and then flip to cook for a further one to two minutes or until cooked. You can baste the fish fillets with more spice paste if you would like at any time.
- For the water spinach, heat 3 tbsp olive oil in high heat in a large wok. Add garlic and toss for 20 seconds. Add water spinach and immediately season with a little sea salt, tossing for approximately two minutes.
- Remove fish from grill basket and serve on top of water spinach.
