My basket was way too small to hold all three but I tried to make it work.
I had to Argentinian coal which was perhaps a bit too hot even if I only had a thin layer a coal.
Bass was a tad overcooked due to how it was placed.
Maybe next time I try without a basket. And perhaps there's no need to close the lid on the Kettle. Not sure!
Accompanied by tomato sambal (so good!) and rice noodles.
by STRYED0R
3 Comments
Definitely preferred the Dorade royal aka sea bream.
Flesh was more dense and tastier.
My two favourite fish, they’re both staples in Portuguese cuisine (I too prefer dourada).
My recommendation, if you don’t need the presentation of a whole fish, is to butterfly it. Cooks more evenly, faster and gives you more margin of error if your coals are too hot. My family has always used baskets, so I would say baskets aren’t the issue. Butterflying would simplify the process in any case. With this setup I don’t put on the lid, just let the coals do they’re thing and it’s done in minutes.
Looks good!
You did a great job overall!!
The downside to not using the basket is that the tongs and the grates tend to tear up the skin quite a bit. I think if you spread the coals out more and banked the em to one side you would get a more even cook on the fish, which would prevent them from overcooking.
You could also push the color on the fish skin a bit more until a few black spots appear, once that happens though be sure to pull the fish.