BBQ grilled fish with homemade chilli and lime dip

40 minutes


BBQ fish

  • 2 whole sea bass, or other firm-fleshed whole fish, cleaned
  • 1 bunch of dill, parsley, thyme or oregano (or a mix)
  • 1/2 lemon
  • 1 tbsp of extra virgin olive oil
  • 1 tsp coarse sea salt

Chilli and lime dip

  • 4 shallots, diced
  • 1 bulb of garlic, diced
  • 6 bird's eye chillies, diced
  • 2 red chillies, diced
  • 4 1/2 limes, or calamansi
  • 2 tsp brown sugar
  • salt, to taste


Light the charcoal barbecue 45 minutes before you plan to cook
Clean the fish thoroughly and pat exterior dry with a kitchen towel. Squeeze lemon juice in the stomach area and stuff the fish with fresh herbs. You can use a skewer to seal the herbs in
Mix the sea salt and olive oil and rub over the exterior of the fish. Place the fish in the BBQ fish basket
Grill for 10 - 12 minutes (5-6 minutes each side), or until a skewer inserted in the thickest part goes all the way through
While the fish is cooking, make the dip. Add the shallots, garlic and chillies to a pestle and mortar and grind and pound until you get a paste
Squeeze the lime or calamansi juice into a bowl, add the brown sugar and mix until the sugar is dissolved. Combine the lime and sugar to the chilli mix until well combined. Alternatively, place all of the ingredients to a blender and blitz to form a smooth paste. Season with salt to taste and serve with the fish