Garlic and garfish over coals

Chef Ryan Squires is known for his fine dining food in Brisbane at his restaurant, Esquire. But today he shows us how he likes to cook at home, sharing a simple fish recipe using his favourite cooking tool the Hibachi Japanese barbecue. "When fish is done this simply, the only option is a light, bright white wine that sings out freshness with its acid zing and citrus tang. Although this dish uses a Japanese cooking technique, I’m going to head to McLaren Vale, where fresh food and Mediterranean-style wines happily live side by side. Vermentino, most famously from Sardinia, has found a home there and the crisp, no-nonsense acidity and ripe citrus are the perfect match for this beautiful fish dish. A refreshing white, like this Oliver’s Taranga Vermentino, alongside fresh fish has got to be one of life’s great pleasures." - Dan Coward

• serves

  1

• prep

  2 hours

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 fresh cleaned garfish
• 2 tsp minced garlic
• fresh olive oil
• salt
• ½ cup parsley, chopped

Drink Oliver’s Taranga Vermentino 2012, McLaren Vale, SA

Instructions

Macerate the garfish with the garlic and olive oil for at least 2 hours.

Heat up the coals in a Hibachi Japanese BBQ.

Place the garfish on very hot grill with a small amount of olive oil. Add the fish to the grill and quickly char. Remove and season with salt and the chopped parsley.

Best consumed straight off the grill.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.