Asian Sea Bream on the rotisserie
Cooking fish on the rotisserie is one of my favourite ways to cook it. Not only do you get a lovely even cook, but it’s also easy to stop the skin from sticking, and with high heat, you can crisp the skin too. You just don’t get the same results in a pan, or on a grid or plancha.
The Asian flavours with this bream are stunning. The lime, garlic and chilli add flavour during the cook, and the dipping sauce or drizzle adds sweetness, sourness and saltiness to the finished cook.
Cooking surfaces
BBQ Temperature
Ingredients
For the fish
- 2 Sea Bream, gutted
- 2 Thai red chillis
- 2 cloves garlic
- 1 lime
- Salt and pepper to season
- 1-2 tbsp groundnut oil
For the sauce
- 1 clove of garlic, crushed
- 1 tbsp dark brown sugar
- 1 tsp grated ginger
- 1 Thai red chilli, chopped finely (remove the seeds if you want less heat)
- 1 handful of chopped fresh coriander
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- Juice of 1 lime
Equipment
- LetzQ Spit – the rotisserie for the Big Green Egg.
- OnlyFire Stainless Steel Fish Basket – add it to your LetzQ spit.
Method
Make your sauce
- Take all your ingredients and mix them together in a bowl.
- Leave for 30 minutes to allow the flavours to mingle.
To cook your fish
- Set up your Big Green Egg for a direct cook at 220°C, with your LetzQ Spit.
- Cut three slashes into each fish on each side.
- Into the cavity of the fish, pop in 2 half pieces of garlic, 2 halves chilli, and 2 wedges of lime.
- Oil both sides of your fish and sprinkle with salt and pepper.
- Place the fish into the basket with the open bellies facing the spit. Use the top of the basket to compress your fish so they don’t move.
- Place onto your Egg and cook until the skin crisps and the internal temperature of the flesh is 63°C or higher.
- Serve with a drizzle of the sauce.
