Wood Grilled Snapper with Spring Onions, Ginger, Sesame and Soy

Wood Grilled Snapper with Spring Onions, Ginger, Sesame and Soy

Bonefish Grill sent me to the East Coast to meet their local fishermen and cook up some amazing dishes along the way. This was our last episode and I went deep sea fishing with fish whisperer Mike Priebel. We caught a grouper and snapper and I cooked a dish with Bonefish Grill's executive Chef Cliff Pleau. Chef Cliff made a delicious blackened grouper with a citrus mayo and broccoli slaw, and I made a wood grilled snapper with a soy, ginger and scallion sauce. I had the best time ever!!

 

Ingredients

  • 1 whole snapper / grouper
  • 1 bunch scallions / spring onions – washed and sliced
  • 2 inch piece ginger finely sliced
  • 2 cloves garlic finely chopped
  • 2 shallots sliced
  • 1 tbsp sesame oil
  • 4 tbsp soy sauce
  • 3 tbsp water
  • 2 tbsp honey
  • juice of 1 fresh lemon
  • 2 tsp cornstarch mixed with water
  • white pepper
  • large wood plank / cedar wood
  • 1 x bottle Sake
  • 1 large plastic container to fit the wood in

To Garnish I suggest some green vegetables or salad leaves like bok choi, and extra lemon wedges for squeezing.

Method:

The longest part of this recipe will be to soak your planks of wood. I like to soak mine in some alcohol to give a subtle extra flavor to the fish when cooking. Use a large plastic container, add the plank of wood and the sake to cover it. Leave to soak for 2-4 hours.

Start by preparing the whole fish, make sure it's scaled and it has been gutted with any small fins cut off. Make 3 deep slits in the fish skin, using a sharp knife and then rub the sesame oil all oven the skin with a pinch of salt. Place a few pieces of the sliced ginger, garlic and spring onions in the belly of the fish.

Drain the soaked piece of wood off, pat dry, place fish on top and then on top of your BBQ, cover the grill and cook for 12 – 15 minutes depending on the size of fish. You can turn it once.

To make the sauce for the fish simply heat a small skillet until very hot, add 1 tsp sesame oil, add the shallots, garlic, ginger and spring onions and stir fry quickly for 10 seconds, then add the soy sauce, lemon juice, honey and pinch of white pepper and leave to thicken slightly, approx 20 seconds.

Once the fish is cooked place on a serving platter and drizzle the sauce straight over the top. Serve with some leafy green vegetables like bok choi or a green salad.

 

 

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