Sweet chilli barbecued black bream
By Marcus Bawdon
- 1 medium-sized black (or gilthead) bream
- 1 lime, sliced
- 1 fresh red chilli
- 1 spring onion
- Lingham’s Ginger, Garlic and Chilli Sauce (or substitute your own favourite!)
- Toasted sesame oil
- Sea salt
Make a couple of slashes on each side of the fish, rub with a little toasted sesame oil and sprinkle with sea salt.
Place a slice of lime in each of the slashes: it both adds to the flavor and helps stop the skin sticking, by lifting it slightly off the grate. Put the fish on a hot charcoal barbecue with the lid on over direct heat to crisp the skin for 8-10 minutes.
Flip the fish over, basting the cooked side with sweet chilli sauce: my favourite is Lingham’s Ginger, Garlic and Chilli Sauce.
Cook for another 8-10 minutes, then flip the fish again and baste this side with more and sauce mixed with chopped red chilli and spring onion.
Cook for another 3-4 minutes and serve. I placed mine on a bed of black Thai rice, and served with some sprouting greens, tossed in sesame oil and crisped on the barbecue for a couple of minutes.