Jan 28, 2020At Home

The Chef’s Secret: Season Two – BBQ Fish and Chips

The Chef’s Secret Season Two kicks off in summer style! Sizzle up something a bit special as Celebrity chef Adrian Richardson shares his secret to the ultimate BBQ fish and chips.



  • 2 fillets of Condabilla Murray Cod, skin removed
  • 1 sheet of Glad baking paper

Black Bean Marinade for the fish and vegetables

  • 2 Tablespoon AYAM Low Sodium Soy
  • 2 Tablespoons AYAM Black Bean Sauce
  • 2 Tablespoons AYAM Hoisin Sauce
  • 1 teaspoon Black beans, fermented (optional)
  • 1 teaspoon ginger, finely chopped
  • 1 clove garlic, finely sliced
  • ¼ bunch coriander (leaves only) finely chopped
  • Juice of 1 lime
  • ¼ cup Squeaky Gate All Rounder Olive Oil

Sriracha Mayonnaise

  • ½ cup S&W Mayonnaise
  • Fresh long red chilli, seeds removed, finely diced
  • Chives, finely sliced
  • 1 Tablespoon AYAM Sriracha Chili Sauce (you can add more if you like it hotter)
  • ½ teaspoon CSR Dark Brown Sugar

Tartare Mayonnaise

  • ½ cup S&W Mayonnaise
  • 2 tab chives finely diced
  • ¼ red onion, finely diced
  • Parsley, finely diced
  • Gherkins, finely diced

Potato Chips

  • 500g of russet potatoes (par cooked, skin on) cut into large chips or rounds (skin on)
  • 1/2 cup of Squeaky Gate All Rounder Olive Oil
    Salt & pepper to taste


  • 2 tbsp deep fried shallots
  • 2 tbsp toasted sesame seeds


  • 1 red onion , finely sliced
  • 2 cloves Garlic, sliced
  • 2 tab Ginger, chopped
  • 250gm Shiitake mushrooms, sliced in 1/4
  • 300gm Bok Choi, washed and sliced, into strips
    200gm snow peas, sliced in ½
  • 200 gm Sugar snaps
  • 1 b Coriander, washed thoroughly and chopped
  • ½ b spring onion, sliced
  • Salt & pepper


Black Bean Marinade

  1. Pull all ingredients in small bowl and stir until well combined.
  2. Refrigerate until ready to serve.

Sriracha Mayonnaise

  1. Combine all of the ingredients in a small bowl.
  2. Refrigerate until ready to serve.

Tartare Mayonnaise

  1. Combine all of the ingredients in a small bowl.
  2. Refrigerate until ready to serve.

Murray Cod

  1. Heat the grill plate to a medium heat
  2. Place Murray Cod fillets on Glad baking paper.
  3. Season with salt and pepper to taste, then drizzle olive oil over the fillets and turn over. Put to side.
  4. When the vegetables are almost ready, slide the Murray Cod onto the grill with the baking paper beneath it.
  5. Baste with black bean marinade while fish is cooking
  6. Cook for 6-7 minutes total or until fish is opaque.
  7. Keep in mind that a thicker piece of fish may take a little longer to cook

BBQ Potato Chips

  1. To par cook the potatoes, place them in a large pot and cover with cold water
  2. Bring to the boil over a medium heat
  3. When the potatoes start to boil turn off the heat and allow the potatoes to cool down in the water
  4. Drain off water and keep cool until ready to use
  5. Set BBQ to a medium heat
  6. Slice potatoes 2 cm thick (I like them chunky)
  7. Season with salt pepper and extra virgin olive oil
  8. Put potatoes on BBQ.
  9. Allow potatoes to cook 2-3 minutes on each side until golden and crispy


  1. Place frypan on gas barbecue over a medium to high heat, drizzle Squeaky Gate All Rounder Olive Oil into pan and once hot, put all the vegetables in the frypan.
  2. Toss the vegetables in the frypan, adding salt to taste and 2 tablespoons of the Black Bean Marinade.
  3. Saute for 2 to 3 mins until vegetables are soft but still green and crunchy

To Serve

  1. Place potato chips, vegetables and Murray Cod on plate
  2. Top with deep fried shallots and toasted sesame seeds.
  3. Serve with tartare mayonnaise and Sriracha mayonnaise.