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.