BBQ Snapper Miso, Sesame and Kewpie
A quick cooking BBQ Snapper meal that will feed two/ four with salad and sides. It's easy and quick.
Ingredients
- 1.2 kg Snapper approximately cleaned and scaled
Marinade
- 2 tablespoons white miso 1 Tablespoon darker miso
- 60 ml Soy Sauce Japanese or light soy (3 tablespoons)
- 60 ml lime juice 3 tablespoons
- 1 clove garlic
- 1 tablespoon ginger grated
- 40 mls honey or maple syrup, l 2 tablespoon
- 40 ml Sesame oil 2 tablespoons
To serve
- 1/2 cup chilli sliced
- 4 sprigs coriander
- 20 ml sesame oil extra, 1 tablespoon
- 100 gm kewpie mayonaise
- 3 tablespoons sesame seeds toasted
Instructions
- Mix the ingredients for the marinade together (reserving the squeezed lime halves)
- Lay down the baking paper and the foil and put the fish on top.
- Splash the inside of the fish with marinade and pop the limes inside. Wipe the fish outside and put extra underneath.
- Fold the paper up around the fish and put it directly onto the BBQ. My BBQ temperature is 200 C with the lid down. I put it onto the bar grill plate and close the lid. Use a timer (or your phone) to time 10 minutes. Then flip the fish carefully by sliding an egg slice underneath and guiding it over with tongs.
- Tuck the foil around the fish again and leave with the lid lowered for another 10 minutes. Slide the fish onto a flat tray.
- To serve the fish slide a eggflip under the fish and slide it off the foil onto a dish. Cover with he toasted sesame seed, chopped chilli and squiggle wit Kewpie Mayo. add fresh coriander.