Charcoal Nannygai & Selection Of Condiments Recipe

Prepare fish

Rinse the nannygai under cold water and pat dry thoroughly with paper towels. Make two diagonal 1 cm-deep slashes into each side of the fish to allow heat and flavor to penetrate.

Season & stuff

Rub each fish inside and out with 1 tablespoon olive oil, then season evenly with sea salt (about 1 tsp per fish) and half the black pepper. Insert 2 thyme sprigs, a few slices of garlic and a couple of lemon slices into the cavity of each fish. Brush the exterior lightly with remaining olive oil and lemon juice.

Preheat charcoal grill

Light the lump charcoal with natural firelighters or newspaper. When coals are white-hot with an even layer of embers (about 25-30 minutes), rake them to one side for two-zone cooking: very hot side for searing, cooler side for finishing. Add binchotan pieces if using for steadier heat.

Prepare the grate

Clean the grill grate and oil it well with neutral oil on a folded paper towel held with tongs to prevent sticking.

Initial sear

Place fish over the hot side of the grill directly over embers. Sear for about 2-3 minutes per side until you see good charring and the skin releases from the grate. Use a thin metal spatula to assist turning so the fish stays intact.

Finish cooking

Move the fish to the cooler side of the grill (or reduce heat) and continue to cook with the lid closed for 6-10 minutes depending on size (approx. 8 minutes for 400–500 g fish) until the thickest part flakes and reaches opaque flesh. If using an instant-read thermometer, target 60–63°C (140–145°F).

Rest

Remove fish to a tray and let rest for 3-5 minutes to allow juices to settle. Finish with a light sprinkle of smoked salt and scatter fresh coriander leaves and extra lemon slices.

Build a steady charcoal bed using lump charcoal and firelighters. Allow coals to become white-hot and establish a two-zone fire: cluster most coals to one side for a high-heat zone and leave the other side with fewer coals for a medium/indirect zone.

If using hardwood or binchotan, nestle them among the lump charcoal just before cooking to add a clean, smoky aroma. Keep a water spray bottle nearby to control flare-ups.

Charred lemon butter sauce

Halve the lemon and char cut sides directly on the hot grill until well blackened, about 2-3 minutes. Allow to cool slightly, then squeeze juice and zest. In a bowl, mash softened butter with 1 tablespoon charred lemon juice, a pinch of zest, smoked paprika and flaky sea salt. Whisk until smooth and keep at room temperature in a small serving bowl so it softens while the fish rests.

Chilli-ginger soy dressing

Whisk together dark soy sauce, rice vinegar, sesame oil, grated ginger and finely chopped red chilli. Taste and adjust balance — add 1 tsp honey if you prefer a touch of sweetness. Transfer to a small pourable container for serving.

Herbed green sauce (salsa verde style)

In a small food processor or by finely chopping, combine parsley, basil, rinsed capers, lemon juice and olive oil. Season to taste with a pinch of salt and a grating of black pepper. Pulse to a loose, slightly coarse sauce (not a puree). Spoon into a bowl for serving.

Quick-pickled cucumber ribbons

Use a peeler or mandoline to make thin ribbons from the cucumber. In a bowl combine rice vinegar, sugar and salt until dissolved. Toss cucumber ribbons in the pickling liquid and let sit for 10-15 minutes. Drain lightly before serving; keep chilled.

Plating & service

Place each whole nannygai on a warmed serving board or platter. Arrange small bowls with the charred lemon butter, chilli-ginger soy dressing and herbed green sauce alongside. Spoon or brush sauce choices over pieces of fish at the table, and offer pickled cucumber ribbons and extra lemon wedges. Encourage guests to sample the different condiments with the fish to contrast smoky charcoal flavor with bright, acidic and herbal notes.