BEC'S B'DAY BBQ!

BBQ Whole NZ Snapper with a Tahini and Pine Nut Sauce

In honour of my good friend Bec's b'day, I thought I would cook her something nice at her rooftop bbq in Surry Hills. I wanted to cook her a whole fish... something lebanese inspired.

This restaurant Al Mustafa in Glebe has an amazing whole Barramundi dish with Tahini and pine nuts. With that in mind, and an adaptation of a Martha Stewart recipe, I came up with this dish and it was really effin good.

Sea Salt
Pepper
1 Bunch of Rocket
1 Teaspoon of Paprika
3 Tablespons of Coriander Seeds
3 Tablespoons of Cumin Seeds
15 Dried Chilies
1 Bunch of Flat Leaf Parsley
A heap of roasted Pine Nuts
3 cups of Tahini Paste
1 x Cup of Natural Yoghurt
1 x Finely chopped Garlic Clove
4 Lemons
1 x 2.5KG Cleaned and gutted NZ Snapper

Use a mortar and pestle to make the Cumin and Coriander seeds into a fine powder. Dry roast with the paprika in a pan on a low heat until fragrant. After washing the fish in the sink and drying, coat the fish  lightly in olive oil, cover in the spices and season well with salt and pepper . Score the fish deeply on both sides with 5 vertical cuts.

Time to get hands on. Stuff a dried chilli in each score on the side of the fish, then some parsley, then a lemon wedge. Should fit in tightly. Then put the rest of the chillis, flat leaf parsley, and a few slices of lemon into the cavity of the fish.

Now your ready to put into your fish casket, and place on a bbq. I cooked it on a low heat for 15 minutes on each side. Whilst this is going on, make the sauce. Pour the tahini paste into a bowl, add the garlic, the cup of yohgurt, half a cup of olive oil, some salt and pepper, a few squeezes of lemon and then mix well. (This is my attempt to give you measurements and be specific, but I had beers when making this, so I can't really remember it all properly)

Once the fish has been on, test it and see how it is tasting. Should be soft and delicious. Then place the fish on top a bed of rocket, and parsley. Pour the tahini sauce on top of the fish, put the pine nuts on top of it all then squeeze lemon and olive oil over it.