We caught these two sweep off Emu Bay, Kangaroo Island a day ago and brought them back to Adelaide with the perfect recipe in mind. Since our Ghost Clare Valley Pinot Gris pairs beautifully with spicy dishes, we were determined to create a taste sensation for our lunch guests. This recipe delivered that and more. Our Pinot Gris provided the fresh, clean finish required to settle our taste-buds!
- 2 x whole K.I. Sweep (or substitute with any white-fleshed fish such as snapper or barramundi. We don't recommend salmon or trout as their flavours will likely overpower the dish).
- 50g finely sliced, fresh ginger
- 4 cloves of smoked garlic, finely chopped
- 4 tbsps of black beans, rinsed and drained
- 1.5 tsps of dried chilli flakes (or use fresh chilli)
- 1.5 tsps of palm sugar (or substitute with white sugar)
- 4 spring onions cut into 10 cm lengths
- 1/3 cup of mirin
- 3 tbsps of light soy sauce
- 2 tbsps of tamari
- Extra spring onions finely chopped for garnish
- Preheat BBQ grill to low.
- Make 4 diagonal slits on each side of the fish. Fill with the spring onion lengths.
- Place fish on alfoil lined with baking paper (ensuring sheets are long enough to be able to wrap around entire body of fish).
- In a bowl, combine remaining ingredients (leaving out spring onion garnish). Pour over fish and ensure mixture is poured into the slits.
- Tightly wrap the fish ensuring there is no way for air to escape.
- Place on BBQ grill and cook for 30 minutes or until flesh of the fish is opaque.
- Once cooked, carefully transfer to a platter and scatter garnish.
- Serve with cooked rice and a generous glass of Ghost Clare Valley Pinot Gris.