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Bush cooking with Roothy: Ginger fish

Roothy dips a line in the ocean and serves up another seafood treat.

Bush cooking with Roothy: Ginger fish
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ROOTHY has an endless supply of seafood recipes.

We’ve already seen his version of beer-battered fish and chips, chilli prawns and coconut-infused fish, but this time Roothy’s grilled up some fish with ginger.

The dish can easily be cooked on a campfire, aka the chicken and mushroom in al-foil treat Roothy concocted a while back. However, if you’ve no fire, the Gladiator Series gas stove does the job just fine.

Pretty much any fish – preferably one you’ve caught yourself – will taste great. And Roothy’s selected a nice cut of Barra – one he hasn’t caught himself – for this demonstration.

Grate some lime rind into a bowl, followed by some lime juice and equal parts soy sauce. It’s then time for the recipe’s secret weapon: a few spoons of good old breakfast marmalade. Sprinkle in some chilli flakes and grate some ginger in and you’re almost done. Cook the mixture on a low heat until it warms up.

Lay the cut of fish on a spread of aluminium foil and lather both sides with the dressing. Then wrap it tightly and place the package in a campfire (or on the stove) and cook for approximately 10 minutes either side.

The juices will flow through the fish and give it a rich, delicious flavour.

It mightn’t have the kind of presentation you’d see at a five-star joint, but when you’re out bush it’s the flavour that matters. And this dish is packing plenty!

Want more recipe ides? Browse our Bush Cooking collection for inspiration.

John Rooth

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