Recipes for TERIYAKI SALMON, MISO CREAM, EDAMAME BEANS & SEAWEED SALAD and Salted Caramel pot de creme

With these beautiful long summer days drawing to an end, many keen fishermen are eager to spend us much time out on the boat before winter sets in. Furthermore, many have exhausted their BBQ repertoire over the past couple of months. For this reason, we felt the need to give some fresh inspiration to the avid fisherman. Here is a great way to enjoy the catch of the day!

Begin with a whole snapper, gutted and descaled.


Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.

Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.

Oil two large sheets of foil, place the fish on one of the oiled sheets, and place the other sheet of foil over the top, oiled side facing down.  Crimp the edges of the foil to seal.

Crimp the edges of the foil to seal in the heat and the juices from the fish.

Place the fish on the hot plate in a hooded oven and cook on medium heat for approximately 20-30 minutes.

Peel back the foil!

Once cooked, peel back the foil and place the fish on a platter and scatter with coriander.

Pan fry off Asian pancakes (Paratha) until nice and crispy. These can be purchased from most Asian supermarkets.

Prepare accompaniments such as Kimchi, coriander, lime wedges, sprouts, Japanese mayo, sushi rice and Nam Jim dressing.

Nam Jim is Thai for “Dipping sauce”. It is the perfect accompaniment to fish as it has the perfect balance of sweet, salty and sour, and is fiery and fragrant. Please enjoy this simple recipe below enlighten your taste buds!

BBQ Snapper, nam jim dressing and accompaniments

Dress the fish with lashings of Nam Jim, then place fish and accompaniments in the middle of the pancake and fold in half.  Enjoy!

1x red chilli

Recipe for Nam Jim Dressing

1x garlic clove

1x tbsp fresh ginger

¼  cup coriander

150 gr brown sugar

4 tbsp fish sauce

4 tbsp lime juice

Chop chilli finely (remove seeds).  Peel and finely chop ginger, garlic and coriander.  Mix all ingredients together.  Finally, set aside and leave for 12 hours before using, as this lets the flavours develop.