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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
Ingredients
- 2 tbs maple syrup
- 1 tbs soy sauce
- juice half a lemon
- 1 clove garlic – minced
- 1/2 cm ginger root finely grated
Instructions
- 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