Grilled Seabass in Banana Leaf (+Others!)
I was down at Meatopia for the weekend the other week and had Kerala style roasted beef short ribs from Gunpowder which was a cracking dish. As soon as I got home I had a look through the Gunpowder book and spotted Grilled Seabass in Banana Leaf. I am a big fan of wrapping stuff in leaves (as you will see from previous blog posts) so had to do this one!
This recipe is from the Gunpowder cookbook:
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The Fish:
Two whole seabass – £10 from my local fishmonger. What a bargain.
The Prep:
As the fish were whole I had to gut them, I haven’t done this too often but blundered my way through it!
In a blender I mixed coriander, mint, garlic, ginger, turmeric, chilli, black pepper, cumin seeds, lemon juice, salt, ghee and yoghurt. This mixture was rubbed in and over both fish before placing them onto a banana leaf (I got these off Amazon).
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Leaves wrapped up (fairly badly!) and tied with butchers string (and my attempt at butchers knots!)
The Cook:
The Kamado Joe Big Joe was running pretty hot with the cast iron griddle over direct heat. The banana leaf packages went on top, about 8 minutes per side.
The leaves had taken a bit of a beating and I wasn’t sure how well cooked the fish was. Time to find out.
Time to Eat:
When I unwrapped the first one it didn’t look like it was cooked at all, I was a bit concerned but as I lifted it the flesh was soft and I could tell it was cooked.
SUMMARY:
| Cook Difficulty: | 3/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Direct over cast iron |
| Charcoal: | Stag Charcoal Hornbeam |
| Smoking Wood: | N/A |
| Cook temperature: | 250°C (ish) |
| Cook time: | 16 minutes |
| Internal temperature: | N/A |
| Notes: | 1: Learn to fold banana leaves better! 2: Remember to score the fish before rubbing the paste in. |
This recipe is from the Gunpowder cookbook:
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Also cooked this week:
Lamb Shawarma:
Still working my way through the Posh Kebabs book, so many great recipes in there!
Flatbread recipe by Rich Harris (as always!)
Shetland Leg of Lamb cooked for two hours in the Kamado Joe. What a colour!
When I sliced it up it was so soft and juicy, great taste!
Flatbreads cooked on the Ooni Pro.
Served with red cabbage, red onion, pomegranate molasses, yoghurt, pickled red chillies and Blackened Chilli Kebab Sauce from the Berber and Q book.
What a meal, pretty easy to prepare and cook. I left the KJ alone for 2 hours and it sat on temp. What a great midweek meal, so tasty!
This recipe is from the Posh Kebabs cookbook:
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Roasted Veggie and Goat Cheese Pizza:
A little change for me, rather than making my usual Pizza Bible dough I used the Ooni recipe off their website and made it 2 hours before I cooked it. So easy!
Veg in a pan:
In to the Ooni Pro as it warmed up:
Looking good:
Good to go:
1st pizza:
2nd Pizza:
3rd Pizza:
Great pizzas and nice to make the dough on the same day we ate it, makes things a lot easier!
This recipe is from Eat Delicious by Dennis Prescott:
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs