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Discussion Starter · #1 ·
I've been threatening to do some flathead on the bbq for a while now, so this is the plan. Firstly I put into the mortar the following - 2 cloves of garlic crushed and chopped, equivilent quantity of fresh ginger chopped, zest and juice of one lime, a sprinkle of paprika and a few pepper corns. Crushed all this up into a rough paste. Cubed the flathead fillets (about 1 inch chunks) into a bowl then add the paste, mix through thoroughly and cover with glad wrap and pop in the fridge for half hour.
Crank up the bbq, and fry fish chunks till cooked. photos to come. As this is wildly experimental, I was not entirely sure how this will go, but it really came up the goods. Nothing better than freshly chopped ingredients in a meal like this. Pitty it's all gone. :( I'll just have to do it again tomorrow. :D
 

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My sister and her family lived over on the Seychelle Islands for a few months and came back with a fish recipe very similar except for a good splash of soy sauce. We quite often experiment on the original recipe and it always seems to work.
 

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Discussion Starter · #5 ·
Give it a bash Occy, just don't go too heavy on the lime juice, you want it to be a paste, not a runny soup, because when on the bbq you want it to fry not stew as I found out last night. A small amount of liquid is ok, but it should burn away quickly once you put it on the hotplate so you get that nice charred look on the fish without leaving it on there for too long.
 
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