Barbecue U Course Recipes


Grilled Octopus with Miso Dressing


  • 1–2 octopus, simmered for 45 mins
  • 1 1/2 tbsp. miso paste
  • 2 tbsp. rice vinegar
  • 1 1/4 tbsp. honey
  • 1 tbsp. minced fresh ginger root
  • 1 tbsp. sesame oil
  • 1 1/2 tsp. lime juice
  • 1 tsp. toasted sesame seeds


Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Grill octopus lightly, brushing miso mixture on it before and after.

King Fish in Banana Leaf


  • King fish steaks
  • Banana leaves
  • King oyster mushrooms
  • Garlic, ginger, onions, turmeric
  • Cilantro
  • Rice
  • Oil
  • Lemon slices
  • Salt and pepper


Open banana leaves and drizzle with oil. Add salt and pepper to the fish.

Create a paste with the garlic, ginger, onions and fresh turmeric using a grater.

Place two lemon slices, cilantro sprigs and king oyster mushrooms on top of the fish and close the banana leaves using the envelope method.

Seafood Chowder


  • 1 lb. clams
  • 4 scallops
  • 8 shrimp
  • 1 medium-sized leek
  • 1 tbsp. oil and butter
  • 1/4 cup onion
  • 1 red chili, sliced
  • 1/2 red pepper and tomato chopped
  • 1 cup white wine
  • 400 ml. coconut milk
  • 2 pinches saffron
  • 2 kaffir lime leaves
  • 1 stalk lemon grass, smashed
  • 2 tbsp. sweet soya
  • 2 cups oyster mushrooms, sliced
  • Salt and pepper


Heat butter and oil on medium-low in a wok. Dice the white part of the leek only and add to wok, along with onions. Add crushed garlic and red pepper.

Add half of the red pepper and tomatoes. Add white wine, coconut milk and saffron and cook on high for 5 mins.

Add kaffir leaves, lemongrass and the juice of 1 lime. Mix in sweet soya sauce and mushrooms. Simmer until volume is reduced by half and add salt and pepper to taste.

Add clams and remove from heat.

Sear scallops and shrimp and place on skewers. Place in bowl with broth and add parsley.

Indonesian Shrimp


  • 1 lb. shrimp
  • 1/4 cup butter
  • 1/4 cup rice vinegar
  • 1 red chili pepper, diced
  • 2 tbsp. sweet soya
  • 1/4 cup cilantro, diced
  • 1 stalk green onion


Melt butter in a dish. Add all ingredients except shrimp and simmer for 5 minutes.

Grill shrimp on barbecure and add to bowl. Put on skewers and serve.

Maple Planked Salmon


  • Salmon fillets
  • 1/2 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1/2 oz. bourbon
  • 1/4 cup chopped dill
  • Olive oil
  • Minced garlic
  • Minced ginger
  • Salt and pepper
  • Maple plank


Preheat barbecue to 450 F.

Check salmon for bones by running your hand along the flesh, removing any that you find. Brush with oil and add a generous amount of salt. Rub mustard, dill, ginger and garlic into the salmon. Place the salmon on the plank and put on the top rack.

Cook on the barbecue over indirect heat for 12–15 mins.

Seared Scallops and Shrimp with Roasted Cherry Tomatoes


  • 1–2 scallops per person
  • 1–2 large shrimp per person
  • 1 pint cherry tomatoes
  • 1 shallot
  • 2 cloves garlic
  • Fresh rosemary
  • Olive oil
  • Salt and pepper
  • Salt block


Pat the scallops dry, remove the side muscle and set aside.

Preheat a skillet and add tomatoes. Cook for 5 mins., then add shallots, garlic and rosemary. Cook until the tomatoes burst and start to stew.

Add the scallops and shrimp and cook until done.