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Ingredients - 'fish and chips' from bbq:
- Give 2 - medium sea bass
- You need 120 g for long stem broccoli
- Take 120 g for asparagus
- Make ready 2 tbsp of olive oil
- Provide 240 g - carrots
- You need Sea salt
- Make ready 1 tsp for cayenne pepper
- Require 1 tbsp cornflour
- Prepare of For a glaze
- You need 1 for orange
- Get 1 tbsp - honey
- Make ready 30 ml - dark soy sauce
We have used them on all different kids. A British classic of crunchy beer-battered fish and chips, with homemade tartare sauce. Serve with lots of salt and vinegar! Fish and chips were traditionally wrapped in last week's newspaper!
'fish and chips' from bbq process:
- Score the sides of the fish. This will help cooking thru. Season the fish and leave in the fridge for an hour.
- Cut the carrots into a shape of skinny fries. Toss it in with cornflour and cayenne pepper. Add 1 tbsp of olive oil and mix it in.
- On a roasting tray set the carrot fries and place on bbq avoiding direct heat. Cook it until they get crispy outside and soft inside.
- To make a glaze, mix orange juice, soy sauce and honey. Glaze the fish with the brush from both sides and then place it into metal fish rack and set on bbq over direct heat. Keep glazing and turning. Fish should be ready in 10 - 15 min. When using a probe temp should be above 65 °C in a thickest part close to the bones.
- To grill the vegetables cover them in olive oil and and sprinkle with water. Place them over a direct heat low - medium turning it once after few minutes
- Serve it in a newspaper and season with the sea salt.
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