Asian BBQ Salmon Fish Braai

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Ingredients

spicy sauce:

• 4 tbsp. Hoisin sauce
• 2tbsp. Rice vinegar
• 2 tbsp. Low-sodium soy sauce
• 2 tbsp. Mirin
• ½ tsp. Garlic chili paste
• 1 tbsp. Crushed fresh ginger
• juice of ½ lime.
• Vegetable oil or olive oil for garnishing
• Thinly sliced spring onions, sesame seeds

• 4 Pieces of 115 grams of salmon fillets with skin

Directions

1. First, you need to sprinkle salt on the salmon fillets an hour before putting it over the grill. It will be even better if you keep it a night before to let the salt embed properly in the fillet.
2. You can use sealing plastic over the bowl and keep it inside the refrigerator. Maintain a mild temperature to avoid over-freezing.…
3. Take a bowl, big enough to fluff up Hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste and lime juice.
4. After whisking the ingredients, season the salmon by massaging. Keep it for half an hour to let the seasoning sink in.
5. Now, preheat the braai on high
6. Place the salmon’s skin part unto the braai grill, brush lightly with sauce and close the lid for 4 minutes if you are cooking in high heat and 6 minutes if on low heat.
7. After 4 minutes, flip the side carefully using a wide spatula to avoid flaking. This time, you need to cook only for 2 minutes.
8. You’ll see your salmon’s middle part turning pinkish and are now cooked medium-rare.
9. Use a spatula to take out the fillet. You can garnish it with spring onion and sesame seeds. Pour the sauce to enrich the taste.