Method

1. Pull all ingredients in small bowl and stir until well combined.
2. Refrigerate until ready to serve.

Sriracha Mayonnaise

1. Combine all of the ingredients in a small bowl.
2. Refrigerate until ready to serve.

Tartare Mayonnaise

1. Combine all of the ingredients in a small bowl.
2. Refrigerate until ready to serve.

Murray Cod

1. Heat the grill plate to a medium heat
2. Place Murray Cod fillets on Glad baking paper.
3. Season with salt and pepper to taste, then drizzle olive oil over the fillets and turn over. Put to side.
4. When the vegetables are almost ready, slide the Murray Cod onto the grill with the baking paper beneath it.
5. Baste with black bean marinade while fish is cooking
6. Cook for 6-7 minutes total or until fish is opaque.
7. Keep in mind that a thicker piece of fish may take a little longer to cook

BBQ Potato Chips

1. To par cook the potatoes, place them in a large pot and cover with cold water
2. Bring to the boil over a medium heat
3. When the potatoes start to boil turn off the heat and allow the potatoes to cool down in the water
4. Drain off water and keep cool until ready to use
5. Set BBQ to a medium heat
6. Slice potatoes 2 cm thick
7. Season with salt pepper and extra virgin olive oil
8. Put potatoes on BBQ.
9. Allow potatoes to cook 2-3 minutes on each side until golden and crispy

 Vegetables

1. Place frypan on gas barbecue over a medium to high heat, drizzle Squeaky Gate All Rounder Olive Oil into pan and once hot, put all the vegetables in the frypan.
2. Toss the vegetables in the frypan, adding salt to taste and 2 tablespoons of the Black Bean Marinade.
3. Saute for 2 to 3 mins until vegetables are soft but still green and crunchy

To Serve

1. Place potato chips, vegetables and Murray Cod on plate
2. Top with deep fried shallots and toasted sesame seeds.
3. Serve with tartare mayonnaise and Sriracha mayonnaise.