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  • Wow

  • Unreal.

  • Look, they're still here.

  • Look, look, look.

  • Oh, just check it here.

  • Whoa!

  • Dan, have a look at this incredible fish.

  • Lovely snapper.

  • And I've got a cracker whole fish barbecue recipe for you.

  • Really simple, fresh ingredients, lots of punchy flavors that I know you love.

  • Oh, all about that.

  • Alright, so we got this beautiful fish but first,

  • we're gonna pack in some flavor.

  • Some, er, lemon slices for me, mate.

  • They're gonna fill the cavity, alright?

  • Happy dates, mate.

  • Happy days.

  • While you're doing that, I'm gonna grate up some ginger.

  • Mate, that looks lovely.

  • Can you do some chilli for me as well?

  • On diagonal?

  • Yeah, but as you can see, super fresh flavors goes great with the seafood.

  • What else do you need, mate?

  • Garlic, just some slices for me.

  • Yeah.

  • Um, so the fish.

  • What I've done is just taken the scales off, cleaned them off, guts out.

  • And what I'm gonna do now is just score the flesh on both sides, OK?

  • Yeah.

  • That opens it up, is gonna allow a lot of that flavor to get

  • in there.

  • Yeah.

  • Also gonna help with the cooking time as well.

  • Fantastic.

  • Now, this sort of stuff for me is real summery...

  • It's all about friends, it's getting around a barbecue together, sharing

  • food.

  • It's the sort of stuff that we love.

  • Oh man, that looks beautiful.

  • I'm just gonna give this guy a little rub with some rice bran oil.

  • When you're doing your fish, just be careful, 'cause this guy is gonna have some

  • spiky little fins up there.

  • OK, Dan, what I'm gonna do is now, sort of, sort out a little capsule that

  • we're gonna cook it on the barbecue in.

  • Fantastic.

  • But first, I'm gonna just whip the barbecue on.

  • This is seriously, though...

  • Are you good at wrapping Christmas presents?

  • Oh, I'm so average.

  • This technique is not about grilling it, it's not about getting color on the fish,

  • it's just about locking in all those flavors.

  • Sort of, steaming it, getting it in there and that's what we want, OK?

  • I love that.

  • Just letting it do its own thing, you know?

  • Staying on itself.

  • Is that, just like that?

  • That's perfect, mate.

  • I love it.

  • OK, Dan, some of that lemon in the cavity would be great.

  • I'll hold it open.

  • Just get it in there?

  • Yeah, shove it in there.

  • Love it, love it.

  • Just grab some of this ginger.

  • That's gonna get rubbed on to the skin as well.

  • That's the love, isn't it?

  • Few of your garlic little slices.

  • Wanna grab some chilli and sprinkle over the top?

  • I would love to, mate.

  • Just like this?

  • Yeah, that's great.

  • Same thing on the other side, please.

  • I'll get the ginger.

  • Give it some DC love.

  • Look at that.

  • Get right in there.

  • Couple of lemon slices on there.

  • That's beautiful, mate.

  • And then, all it is, we're just gonna get this in the center

  • so we can wrap it up.

  • This is gonna have all those beautiful Asian flavors in there, you know.

  • We're not over-complicating it.

  • All I'm gonna do, throw it on the barbecue when we come back to it.

  • 100%.

  • There it is.

  • Now, I'm just gonna get her out.

  • I've got so much amazing aroma coming.

  • Now, Dan, just to finish it off, a couple of little garnishes with some wedges.

  • Just do that into quarters.

  • Mate, it would be an honor.

  • Coriander as well.

  • Just squeeze them over the top.

  • This is gonna make a bit of a sauce.

  • That sesame oil.

  • That's beautiful.

  • And today, I'm gonna serve it with some coconut rice.

  • Really simple stuff.

  • I know you love it.

  • Happy days.

Wow

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姜、芫荽、辣椒燒魚|衝浪菜單 S1E10 (BBQ Fish, Ginger, Coriander & Chilli | Surfing the Menu S1E10)

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    陳廷國 發佈於 2021 年 01 月 14 日
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