COOK IT FISH IN ORANGE SAUCE

Skin-on fish is notorious for sticking to grill grates and generally making a mess. Navigate around unnecessary hassle by employing a technique called reverse searing, in which you cook the fish with indirect heat first, then crisp the skin over direct heat.

INGREDIENTS

(SERVES 6)

• A whole red snapper, scaled and gutted

• Soy sauce, 30ml

• Juice from ½ an orange

• Sesame oil, 2tbsp

• Ginger, 2tbsp, minced

• Garlic cloves, 2, minced

• Brown sugar, 2tbsp

• Sesame seeds, 1tbsp

• Spring onions, 3, sliced

METHOD

Step 1 Preheat your grill to high. Oil and season the fish inside and out with salt and pepper. In a small bowl, mix the rest of the ingredients, except for the spring onions.

Step 2 Place the fish on a welloiled grill over an indirect heat and close the lid. Cook until the flesh is cooked through – it’ll take about 10 minutes – flipping halfway with a metal spatula. Then move the fish to a direct heat and cook until the skin is crispy (three to five minutes per side).

Step 3 Carefully transfer the fish to a serving platter, top with the spring onions, spoon on some sauce, and serve with more sauce on the side.