Cookingdom Level 50: Grilled Aussie Barramundi

Strategy Guide

Step 1: Prep the Ingredients

• Place the sink stopper and turn on the faucet. Wash the asparagus and carrots in the sink.
• Once clean, return the veggies to their tray and drain the sink.
• Slice the zucchini, lemons, and thyme on the cutting board and return them to the tray.
• Cut the salmon into chunks, remove the bones and discard the head, bones, and tail into the trash. Keep the fillets on the tray.
• Julienne the ginger into fine strips and set aside.

Step 2: Prepare the Grill

• Use tongs to place charcoal into the grill in two rounds until full.
• Light the coals with the blowtorch until they turn red and start smoking.
• Place the grill plates on top — first the solid plate, then the mesh grill rack.

Step 3: Grill the Veggies and Fish

• While the grill heats up, marinate the ingredients.
• Brush oil onto the asparagus, fish fillets, and carrots. Dip the brush for each ingredient.
• Sprinkle chili powder, pepper, and salt evenly over the fish and vegetables.
• Once the grill is hot, place the fish, asparagus, and carrots on it to cook until done, then return them to the tray.

Step 4: Make the Sauce

• Add water, wine, sugar, and butter into a saucepan and turn on the heat.
• Use a flat spatula to stir counterclockwise until combined and the sauce starts to thicken.
• Add barbecue sauce, Heinz chili sauce, chopped green onions, and julienned ginger.
• Continue stirring until smooth, then pour the sauce into a glass bowl.

Step 5: Plate the Dish

• Place the grilled fish in the center of the blue plate and lemon slices at the lower right corner.
• Lay the grilled asparagus beneath the fish and the carrots to its upper right side.
• Use a spoon to drizzle the sauce over the fish.
• Sprinkle ground black pepper over the top, then finish with a few sprigs of fresh thyme.

And that’s it — this stage is cleared!