Recipe: Grilled Maple Hake on a Cedar Wood Plank
Adapted from a recipe included with the planks. This served 3, there was enough marinade for more fish, but not room on the plank
Servings: 3 servings
- 2 tbs maple syrup
- 1 tbs soy sauce
- juice half a lemon
- 1 clove garlic – minced
- 1/2 cm ginger root finely grated
Place the fish in a gratin dish. Mix all the marinade ingredients together and pour over the fish. Cover and leave to infuse in the fridge for a few hours, or overnight. (I often freeze both fish and meat in a marinade.)
Soak the plank in water for at least 2 hours, weighing it down so it is submerged. Depending how smoky you would like your fish to be allow the plank to air dry for up to 30 minutes before cooking.
Place the plank on one side the heated BBQ and turn the burner under it down. Place the fish on the plank and drizzle with a few spoons of marinade. Close the lid of the BBQ – you want to trap all the smoke.
Keep an eye on it, you want the plank to gently smoulder under the fish, not burn. If needed douse any flames with a spray bottle and turn the burner right down.
Cooking time will depend on temperature, wetness of plank and thickness of the fish – ours took about 25 minutes.
Carefully remove the plank and serve the fish.
Depending how charred it is you should get another use out of the plank.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 3servings | Calories: 41kcal | Carbohydrates: 9g | Sodium: 336mg | Potassium: 42mg | Sugar: 8g | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.1mg