Tuesday, 5 August 2008

Malaysian Barbequed Sea Bass

This is a quick recipe which you can use with any fish – sea bass is my favourite! Malaysia has a wealth of sea food and fish to choose from – the muddy waters of the Malacca Straits on the east coast are abundant are ideal for crabs and shellfish, the Mangrove Swamps provide an important feeding ground for prawns and other marine life and the east coast is washed by the South China Sea which supports countless tiny fishing villages known as Kampungs.

Malaysian Barbecued Sea Bass

4 sea bass fillets
3 tbsp onion, finely chopped
1/3 cup soy sauce
1 tbsp ginger root, chopped (fresh is best)
1 tbsp sesame seeds,
toasted½ tsp sugar

Combine the onion, soy sauce, ginger root and sugar in a blender and paste. Add in the sesame seeds. Place sea bass on the bottom of a baking pan and pour in the sauce from the blender over the fish. Turn each fillet so that both sides are adequately coated in the marinade. Refrigerate in marinade for 45 minutes. On a moderately hot grill rack which is 10cm (or approx 4 inches) above flames or coals, barbecue fillets for 5 minutes on one side. Turn fillets.

Spoon some left-over marinade over fish and barbecue for 5 minutes on the second side, or until fillets are cooked.

Try this dish with one of the rosés from our selection of award winning Bordeaux Rosés and Clairets (£68.99)! These lovely summer wines are all top of their class and are the favourites of well known wine critics. We are releasing them at a saving of £30 off the recommended retail price as a summer treat which will go perfectly with your barbeque. Enjoy!

Images Courtesy of www.flickr.com

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