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the Ingredients
Special Equipment
Instructions
- Wash the fish in very cold water, then pat dry with a piece of kitchen paper (paper towel).
- Transfer the fish to a chopping board and score the skin with a very sharp knife to ensure that your seasoning can penetrate the fish effectively. Put the fish into a wide bowl.
- Pour most of the green seasoning over the fish (saving about 1 teaspoon for the sauce) and give it a good mix around so the fish is fully coated.
- Add the chillies, ginger, and lime zest, then rub the curry powder and garam masala all over, making sure it goes inside the cavity of the fish as well.
- Season to taste with salt and pepper, then cover the bowl with cling film (plastic wrap) and leave to marinate in the fridge for 30 minutes.
- Preheat the barbecue to 220 °C
- Lay the marinated fish within the fishing basket, then place the basket onto the barbecue. Grill until the skin on the fish is popping and has a lovely deep golden colour, perhaps blackened and charred in places. Flip it over and do the same on the other side. (It should take about 8-10 minutes per side.)
- Pour off the juices that have come from the fish into a saucepan, add the fish or chicken stock and the reserved teaspoon of the green seasoning.
- Bubble it all up, then whisk in the butter until melted and combined. Pour the sauce back over the fish and serve with a crisp green salad
- Green seasoning! What a genius thing it is. Green seasoning makes your entire life so much easier. A glorious concoction of herbs and a little heat and garlic, which turns the most pedestrian pot or piece of protein into the best version of itself.
- Add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks. Enjoy!
MAKING THE GREEN SEASONING:
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