This Asian-inspired dish is designed to be cooked outdoors on the barbecue then put on the table and shared - just the thing for a warm, sunny day.
- 5 long red chillies, coarsely chopped
- 5 tsp sea salt
- 3 tbsp fermented black beans
- 1½ tbsp white sugar
- 1½ tbsp julienned ginger
- 1½ tbsp Shaoxing wine
- 2kg whole snapper, gutted and scaled
- 3 spring onions, julienned
- 5 tbsp peanut oil
For salted chillies, pulse chillies and salt in a food processor until combined, then transfer to a small, sterile container. Stand at room temperature for 3 days, then store in refrigerator until required.
Combine salted chillies, black beans, sugar, ginger and Shaoxing wine.
Score the fish down to the bone near the head, then make about four more cuts along the body of the fish, at equal distance but not as deep. This will help the fish cook evenly. Tear off 4 large pieces of foil and lay out with edges overlapping to form a sheet large enough to wrap up the fish.
Splash 1 tbsp oil on the foil, then evenly spread half the black bean and chilli mixture over the middle. Place fish on top, spread the remaining mixture on the fish, and drizzle with another tbsp oil. Wrap securely and seal the foil like an envelope.
Preheat the barbecue to medium. Place the fish parcel onto the barbecue. Cook for about 20-25 minutes, turning halfway. To check if it’s done, carefully unwrap at the head and check that the flesh is only just coming away from the bone. Wrap up again and leave to rest in a warm place for 5-10 minutes.
Unwrap the fish and carefully transfer to a serving plate, pouring any resting juices over the top. Cover the fish with the julienned spring onions. Heat the remaining peanut oil in a pan until hot, then pour the fragrant oil over the fish.
Burn Cottage is one of the Central Otago region's most exciting producers and Cashburn is its second label, utilising the estate's younger vines. The 2014 pinot is an exuberant, fruit-driven style showcasing plums, blackberries, rhubarb and dark spices.
First published in the Good Weekend. Photography by William Meppem and Jennifer Soo. Styling by Hannah Meppem. Food preparation by Nick Banbury.