Seabass with lime, chilli & black pepper cooked in the Weber GBS wok steamer

How To Steam Seabass With Lime, Chilli And Black Pepper In The Weber GBS Wok Steamer

Cook this easy, light nutritious fish dish over gas or charcoal

The new Weber Gourmet Barbecue System (GBS) wok with the steamer is ideal for cooking this really quick and easy fish dish. Ask your fishmonger to de-scale the fish otherwise when it is cooked the scales become mini razors; also remove the fins and gut the fish. Wash the fish and sprinkle the inside with sea salt and ground black pepper. Also add some finely chopped, de-seeded chilli, slices of lime and a bay leaf to each cavity.

 

 

  • 2 whole seabass; gutted, de-scaled and fins removed
  • 2 bay leaves
  • 1 tbsp chilli; finely chopped
  • 2 limes; sliced
  • sea salt
  • ground black pepper

Pre-heat the barbecue, we are using the Weber Genesis II, with direct heat underneath the wok and steamer. Place water in the wok beneath the steamer and bring to the boil. Once the water is hot place the fish on the steamer basket and replace the wok lid. Close the BBQ lid and give the fish about 20 – 25 minutes. It is ready when the flesh is firm and opaque and the eyes have gone cloudy; use a digital temperature probe to make sure the fish has reached the correct cooked temperature of 62C (144F). Just keep an eye on the water level and top up with boiling water if necessary.

Serve with a green salad and buttered baby new potatoes.

Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas