Recipe from: Saltwater Fish Company – Fenwick Food Hall, Northumberland Street

Head Chef: Chris Eagle

When we think of a BBQ burgers and sausages always spring to mind, but we often overlook the potential of seafood. Fish and seafood are ideal for the grill, and they don’t generally require long cooking times. In fact, fish cooks very quickly on a hot barbeque. The tip is to ensure your grill is really hot after the flames have dampened down. This helps caramelize the fish and provide those beautiful grill lines that give you that immense flavour.

Make sure the seafood is at room temperature before grilling. This will allow the fish to cook evenly and prevent it from sticking. Our chefs at Saltwater will help by giving you the optimum grilling times too. After grilling, make sure you give your fish adequate time to rest. About 3-5 minutes will do the trick.

Ingredients (makes 8 Skewers)

• 720g Salmon fillet skinned. Cut into 8 90g steaks. Then skewered (like a lolly pop)
  • 8x Tbles. White Miso
  • 4 Tbls Mirin
  • 4 Tbls Honey
  • 1 Tbls Toasted sesame seeds
  • 2 Red Chilli – thinly sliced
  • 2x Spring Onions – thinly sliced
  • 1x Lemon (for squeezing)

Method

1. To make the marinade; mix together the Miso, Mirin and honey to combine.
2. Marinade the salmon in half the miso mix and allow to marinade for 2 hours minimum.
3. Heat the griddle until it is very hot; sear the salmon for 2 minutes either side and allow to rest.
4. To finish; brush with the remaining miso mix, dust with sesame seeds and scatter the chilli and spring onions.
5. Sharpen with a squeeze of lemon upon each.