This is a light fish dish with bold Asian flavours. Steaming the fish keeps the flesh moist and delicate while infusing it with the ingredients.
Instructions
- Prepare the barbecue for cooking using direct medium-high heat (200-260°C) with a Wok. Fill the wok with 1 litre of water, place the steamer basket inside, and cover with the wok lid. Preheat the barbecue and wok for 10 minutes, or until the water is boiling.
- Set the reservoir on the right-hand side of the barbecue, add 750 mL of water, and place the reversible steam pan on top with the walls extending upwards. Prepare the barbecue for cooking using steam medium heat (190°C-230°C) and preheat as directed. Refer to Step 6 for information on Weber Lumin settings.
- While the barbecue is preheating, combine 1 tablespoon of sesame oil, light soy sauce, and the fish fillets in a medium dish, tossing to coat the fillets evenly. Arrange 4 rows of lemon slices on a chopping board to place the fillets on. Place the fish fillets on top of the lemon slices and sprinkle with ginger, red chilli, and spring onion. In a separate medium dish, toss together the Chinese broccoli and remaining ½ tablespoon of sesame oil.
- Using heatproof gloves, remove the lid from the wok. Using a spatula, place the fish fillets (on the lemon slices) into the steamer basket. Replace the lid and steam the fish fillets over medium-high heat for 8 to 10 minutes, or until the flesh is opaque in the centre but still moist, keeping the barbecue lid closed. Once cooked, remove the basket from the barbecue.
- Using a spatula, place the fish fillets (on the lemon slices) onto the reversible pan, and add the Chinese broccoli and lemon to the cooking grill. Close the lid and cook over medium heat for 8 to 10 minutes, flipping the broccoli once. Cook the lemon until caramelised, the fish until the flesh is opaque in the centre but still moist, and the broccoli is tender. Remove each item from the barbecue as they are cooked.
- To complete the dressing, squeeze the juice of the caramelised lemon into a small bowl and combine it with the Kecap Manis and chilli garlic sauce.
- While the fish is cooking, place the broccoli directly onto the cooking grill, around the wok and grill over medium-high heat for 4 minutes, turning halfway through the cooking time. Add the lemon halves (for the dressing) to the barbecue, cut side down on the cooking grill and grill over medium-high heat for 3 minutes, or until caramelised.
- Serve the fish with the grilled broccoli and cooked rice, finishing with a drizzle of the dressing.
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