• 800 g Scotch Fillet cut into 4 pieces

  • 1 Dessert Spoon Palm Sugar grated

  • 0.5 Dessert Spoon Fish sauce

  • 1 Splash Sesame seed oil

  • 1 Dessert Spoon Soy sauce

  • 3 bunches Asparagus spears

  • Olive Oil

  • sea salt

  • freshly ground Black pepper

  • Fresh herb to garnish


  • 1.

    Combine sugar, fish sauce, wine, soy and sesame oil together and pour over fillets, allow to marinate, preferably overnight, but for at least twenty minutes.

  • 2.

    Brush fillets with olive oil and place onto a preheated hot grill.

  • 3.

    Season with salt and pepper.

  • 4.

    Cook for 2 minutes each side turning once for rare or 3 minutes each side for medium rare, cook longer if you prefer ( this dish is better eaten fairly rare)

  • 5.

    At this time coat asparagus lightly in olive oil.

  • 6.

    Sprinkle with salt and pepper.

  • 7.

    Put straight onto the grill and cook until slightly browned (about 4 minutes).

  • 8.

    Garnish with fresh herbs of your choice and serve immediately.

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