*Try Granny Dunn’s Tamarillo Chutney or Feijoa & Ginger Chutney, or Naked BBQ’s mild or hot BBQ sauces. Or make your own using 1/2 cup raw sugar, 4 tbsp soy sauce, 1 tsp mustard, 1 clove garlic, 1 tbsp paprika, 1/4 tsp cayenne pepper and as much beer as needed to create a thick sauce.
Serve with Garden Salad:
e.g. your favourite lettuce, microgreens, cucumber, asparagus tips, leek and strawberries
Look for bold ingredients at the market.
Heat water in a pot large enough for the ribs (alternatively use a casserole dish with a lid - or aluminium foil - and place it in the hot oven). Boil the ribs on low to medium heat until tender, could take 20 minutes or more.
Meanwhile mix your barbecue sauce and set aside. Then mix your chilli sauce with lemon or lime juice and soy sauce and marinade the fish filets. Prepare the garden salad and preheat the grill to medium.
Drain and dry ribs and season with salt and pepper. Brush with barbecue sauce. Grill, turning and brushing with sauce occasionally. Check with meat thermometer and take off the grill at 60-70°C. Brush on remaining sauce.
Grill Tarakihi filets until done (couple of minutes on each side) and sprinkle with pepper and coriander leaves.
Serve with garden salad.