Korean Seabass

This is from James Martin’s new cookbook that is based on his TV show ‘Islands to Highlands’ and has now become one of our favourite dishes (this sauce is heaven). We had to use prawns instead of the clams and mussels in this recipe because of what we could find (ingredients below serves 6 which we halved):⁣

✔️ 12 seabass fillets ⁣
✔️ 10 baby aubergines⁣
✔️ olive oil ⁣
✔️ sea salt and freshly ground pepper ⁣
✔️ 6 spring onions, sliced diagonally ⁣
✔️ 200g clams⁣
✔️ 300g mussels⁣
✔️ zest and juice of 1 lime⁣
✔️ a few sprigs of mint and coriander ⁣
✔️ sesame oil for drizzling ⁣

For the sauce:⁣
✔️ 2 tbsp Gochujang chilli paste ⁣
✔️ 4 tbsp soy sauce⁣
✔️ 2 tbsp sesame oil⁣
✔️ 6tbsp soft brown sugar ⁣
✔️ 5cm fresh ginger, grated⁣
✔️ 4 garlic cloves, crushed ⁣
✔️ 1 green chilli, diced⁣
✔️ 1tbsp each white and black sesame seeds⁣
✔️ zest and juice of 1 lime⁣
✔️ 1 tbsp freshly chopped mint ⁣
✔️ 1 tablespoon freshly chopped coriander ⁣

Start by getting your bbq on and warmed up. ⁣

Then put all the ingredients for the sauce, except the lime zest, juice and herbs in a pan on low heat for 2-3 minutes with seasoning. Sprinkle in half the herbs and cook for another couple of minutes before adding in the lime zest and juice and taking off the heat. ⁣

Next drizzle the aubergines with some olive oil and seasoning, place on the bbq and cook for about 8 minutes, turning until cooked all over. ⁣

For the fish, tear a large enough piece of tin foil and place the fillets on top, with 4 tablespoons of the sauce, 2 thirds of the spring onions, zest and juice of the lime, the mint and coriander and finished with the clams and mussels (or prawns in our case). Place another large piece of tin foil on top, wrap and seal the parcel and place on the bbq for 4-5 minutes, ensuring everything is cooked through. ⁣

Serve on top of the aubergines with the remaining sauce, spring onions and a drizzle of sesame oil. ⁣

Pure bliss 👏🏻

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