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
- 2 fresh cleaned garfish
- 2 tsp minced garlic
- fresh olive oil
- ½ cup parsley, chopped
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.
Drink Oliver’s Taranga Vermentino 2012, McLaren Vale, SA
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.