Wednesday, 28 May 2008


· 4 whole sea bass, cleaned
· 1 tsp Chinese 5 spice powder
· 4 whole star anise
· 8 green cardamom pods
· 4 whole cloves
· 240ml/8 floz stock using Just Bouillon Vegetable Cubes

1. If not using a gas barbecue preheat the barbecue 15-20 minutes before cooking. Lightly rinse the fish and pat dry with kitchen paper. Make 3 shallow slashes across both sides of the fish.

2. Open the cavity and lightly sprinkle with a little Chinese 5 spice powder then add 1 whole star anise. Lightly crush the cardamom pods and place 2 pods with 1 whole garlic clove inn each cavity. Press the cavity flesh lightly together to close.

3. Cut out 4 squares of tin foil large enough to completely encase the fish. Place the fish onto each square and pull the edges up to surround the fish.

4. Carefully pour in 4-5 tablespoons of the stock then fold the tinfoil over completely encasing the fish. If liked place in the refrigerator until ready to cook.

5. When ready to cook remove from the refrigerator and place on the hot barbecue and cook for 12-15 minutes or until cooked. Place each fish on individual plates allowing each person to unwrap so they are greeted by the wonderful aroma as then start. Serve with plenty of bread and salad.

Cooks tip: Take care when unwrapping that the hot stock does not drip onto anyone. If liked the fish can be placed on a baking tray and cooked in an oven at 180°C/ fan oven 160°C, 400°F, Gas Mark 4 for 15-20 minutes.

Serves: 4
Preparation time: 10 minutes plus marinating time
Cooking time: 12-15 minutes
Calories per portion: 173kcal
Fat content per portion: 1.05g

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