Ingredients
⅓ cup SIDS RASPBERRY VINEGAR
4 garlic cloves, minced
1 tbsp fresh ginger, chopped
½ tsp SIDS CRAZY SALT
1 tsp cayenne pepper
1 tbsp coriander, ground
1 tbsp cumin, ground
2 tbsp rice bran oil
1 kg gurnard
Directions
Blitz the SIDS RASPBERRY VINEGAR, garlic, SIDS CRAZY SALT, cayenne, coriander, cumin and oil in a blender until thick, adding more oil if necessary.
Cut fish into large chunks and brush with the paste and place in a shallow dish. Pour the remaining marinade over the fish then cover and refrigerate overnight.
Place the fish in a roasting dish, reserving the excess marinade and grill for 10 minutes. Turn fish over, baste again then cook 7 minutes until fish flakes easily with a fork.
Serve hot.
