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Sweet GINGER Seabass

Ingredients:

2 seabass
lemon
Chive
Soya Sauce
Honey Ginger
(salt and pepper to your liking)

Method:

Take the Seabass clean, then soak in water for about 5mins with lemon. Take fish and dry off the water Take a knife and make three insertion across body of fish Take lemon juice and put it over the fish, letting it into the flesh Put salt and pepper to your taste Chop chive and place it with about 5 table spoons of Soya sauce with about 2 table spoons of honey (Mix all in a bowl) Pour mixture over fish, then then slice ginger very thin putting some of the ginger on the bottom of the foil. Place the fish on the bed of ginger, then put some more ginger on the top of the fish. Wrap fish with all ingredients in foil. Then for the best part: Here comes the Coal pot Cook for only 11min on coals, then remove fish from coal pot Take some water and put out the coals and when the coal starts to smoke replace the fish this time with the foil open so the fish can take up all the lovely smokey taste.

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St Lucia Coalpot Co.Barn Farm, South Heath Lane,
Fulbeck, Grantham. Lincolnshire NG32 3HX
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Last Update April 2016
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