Ingredients
Fish
- 2 fillets of Condabilla Murray Cod, skin removed
- 1 sheet of baking paper
Black Bean Marinade for the fish and vegetables
- 2 Tablespoon AYAM™ Light Soy Sauce
- 2 Tablespoons AYAM™ Black Bean Sauce
- 2 Tablespoons AYAM™ Hoisin Sauce
- 1 teaspoon black beans, fermented (optional)
- 1 teaspoon ginger, finely chopped
- 1 clove garlic, finely sliced
- ¼ bunch coriander (leaves only) finely chopped
- Juice of 1 lime
- ¼ cup olive oil
Sriracha Mayonnaise
- ½ cup mayonnaise
- Fresh long red chilli, seeds removed, finely diced
- Chives, finely sliced
- 1 Tablespoon AYAM™ Hot Chili Sauce (you can add more if you like it hotter)
- ½ teaspoon dark brown sugar
Tartare Mayonnaise
- ½ cup mayonnaise
- 2 tab chives finely diced
- ¼ red onion, finely diced
- Parsley, finely diced
- Gherkins, finely diced
Potato Chips
- 500g of russet potatoes (par cooked, skin on) cut into large chips or rounds (skin on)
- 1/2 cup of olive oil
- Salt & pepper to taste
Garnish
- 2 tbsp deep fried shallots
- 2 tbsp toasted sesame seeds
Vegetables
- 1 red onion, finely sliced
- 2 cloves garlic, sliced
- 2 tab ginger, chopped
- 250gm shiitake mushrooms, sliced in 1/4
- 300gm bok Choi, washed and sliced, into strips
- 200gm snow peas, sliced in ½
- 200 gm sugar snaps
- 1 bunch coriander, washed thoroughly and chopped
- ½ bunch spring onion, sliced
- Salt & pepper
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Method
Black Bean Marinade
- Pull all ingredients in small bowl and stir until well combined.
- Refrigerate until ready to serve.
Sriracha Mayonnaise
- Combine all of the ingredients in a small bowl.
- Refrigerate until ready to serve.
Tartare Mayonnaise
- Combine all of the ingredients in a small bowl.
- Refrigerate until ready to serve.
Murray Cod
- Heat the grill plate to a medium heat
- Place Murray Cod fillets on baking paper.
- Season with salt and pepper to taste, then drizzle olive oil over the fillets and turn over. Put to side.
- When the vegetables are almost ready, slide the Murray Cod onto the grill with the baking paper beneath it.
- Baste with black bean marinade while fish is cooking
- Cook for 6-7 minutes total or until fish is opaque.
- Keep in mind that a thicker piece of fish may take a little longer to cook
BBQ Potato Chips
- To par cook the potatoes, place them in a large pot and cover with cold water
- Bring to the boil over a medium heat
- When the potatoes start to boil turn off the heat and allow the potatoes to cool down in the water
- Drain off water and keep cool until ready to use
- Set BBQ to a medium heat
- Slice potatoes 2 cm thick
- Season with salt pepper and extra virgin olive oil
- Put potatoes on BBQ
- Allow potatoes to cook 2-3 minutes on each side until golden and crispy
Vegetables
- Place frypan on gas barbecue over a medium to high heat, drizzle olive oil into pan and once hot, put all the vegetables in the frypan.
- Toss the vegetables in the frypan, adding salt to taste and 2 tablespoons of the black bean marinade.
- Saute for 2 to 3 mins until vegetables are soft but still green and crunchy
To Serve
- Place potato chips, vegetables and Murray Cod on plate
- Top with deep fried shallots and toasted sesame seeds.
- Serve with tartare mayonnaise and sriracha mayonnaise.
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Serves 4 | 
Prep 30 min | 
Cook 30 min
