UK BBQ Mag Autumn 2017 - Page 15

SERVES 2

I must make this recipe once a week in the summer. You only need to throw it on the barbecue for a few minutes and, voilà, you’ve got yourself a dinner that not only tastes great but looks amazing. My fishmonger gets wild sea bass and bream for me, which is a lot better than the farmed stuff. It’s a little more expensive, but when you’re making a fancy meal like this it’s worth every penny.

Ingredients

2 whole bream or sea bass,

cleaned

1 tbsp garlic and ginger paste

4 tbsp white wine vinegar

1 tsp rapeseed oil

1 tsp chilli powder

2 tbsp tandoori masala (P23-24)

1 tsp garam masala (Pg23-24)

1½ tbsp plain yoghurt

1 lemon, quartered

Salt

Method

Make shallow slits on each side of the fish. Put the garlic and ginger paste, vinegar, oil, chilli powder, tandoori masala, garam masala and yoghurt in a bowl and whisk into a marinade. Season with salt to taste then rub the marinade all over the fish, inside and out, and leave to marinate for about 30 minutes.

Meanwhile, prepare your barbecue for direct grilling. Remove the fish from the marinade and place in a metal grill fish basket, or thread a couple of skewers through to hold it in place. Cook, turning regularly, until the skin is nicely charred and the fish is cooked through. Serve with a squeeze of lemon.

Extracted from The Curry Guy by Dan Toombs (Quadrille, £12.99) photography © Kris Kirkham

Tandoori Whole Fish

By Dan Toombs

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