BBQ Sea Bream With A Wafu Chimichurri

by Zarina
BBQ Sea Bream With A Wafu Chimichurri

Just livin’ the bream with this one… 😜 A crazy fusion concoction of a Japanese wafu and Argentinian chimichurri marinade, which I attempted to recreate after trying it at my fav restaurant, Dinings in London.

Fresh coriander and parsley, lots of garlic and onion, Asian ingredients, soya sauce, rice vinegar, sesame seeds, yuzu juice, sesame oil, and mirin blitzed in the food processor with butter, brown sugar, and maple syrup… I know it sounds strange, and I can’t promise I recreated it to perfection, but it tasted beautiful with the delicate, flaky fish, so buttery and fresh with hints of sweet, salty, and sour, the perfect balance.

The fish was marinated inside and out with the wafu chimichurri and cooked till beautifully crisp and charred on the BBQ.


🥬 Crispy Roasted Kalettes with Furikake – Kalettes (little kale flowers) was drizzled with EVOO, sprinkled with salt and Japanese furikake seasoning, and then roasted until crispy… I could snack on these all day long.  

🌽 Honey Miso Butter Grilled Corn – Butter, soya sauce, miso, and honey mixed into a paste, brushed over corn on the cob and grilled on the BBQ.  More paste brushed on top when hot, and it’s sprinkled with fresh coriander before serving.

🥣 Sesame Beansprout Salad – Blanched bean sprouts mixed with sesame oil, soya sauce, toasted sesame seeds, and spring onions.

🍄 Sautéed Mushrooms – A mix of baby king oyster, shiitake, and oyster mushrooms sautéed in butter and garlic with a splash of soya sauce.

🧄 Baked Chilli Garlic Cauli Wings. (recipe already on the blog)

🍚 Homemade Kimchi and sticky sushi rice.

Just the most perfect selection of deliciousness, thoroughly enjoyed every bit of this dinner!

BBQ Sea Bream With A Wafu Chimichurri

BBQ Sea Bream With A Wafu Chimichurri

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 1.5kg Sea Bream Guilt whole, gutted (I had 3 in total, each 500g)
  • 40g Coriander
  • 30g Parsley
  • 5 Garlic cloves
  • 1 Onion
  • 2cm Ginger
  • 2 tbsp Soya Sauce
  • 2 tsp Rice Vinegar
  • 4 tbsp Butter
  • 2 tsp Brown sugar
  • 4 tbsp Toasted Sesame Seeds
  • 1 tsp Yuzu Juice or Lime juice
  • ¼ tsp Sesame Oil
  • 1.5 tbsp Maple Syrup
  • 1.5 tbsp Mirin
  • EXTRAS IF OVEN ROASTING: Place the fish in an ovenproof dish or oven tray on top of a bed of onions sliced thick which have been drizzled with oil and salted
  • 300g Beansprouts
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds
  • 1 tbsp Soya sauce
  • 2 Spring Onions finely chopped
  • 4 Ears Corn
  • 10g Fresh coriander finely chopped
  • 4 tbsp Butter
  • 1 tbsp White Miso Paste
  • 1 tbsp Honey
  • 2 tsp Soya Sauce
  • 1 tbsp Chopped fresh coriander



  1. Blitz Sauce in a blender
  2. Marinate fish inside and outside, refrigerate for at least an hour
  3. TO BBQ - place fish in BBQ fish grills and char on both sides over the flames until cooked.  
  4. TO ROAST - Pre-heat the oven to 190°C
  5. Place the fish on an oven tray or in an oven dish on top of a bed of onions sliced thick, drizzled with oil, and salted.
  6. Cook for 30-40 minutes until the fish is opaque and flakes easily


  1. Mix all ingredients except corn in a bowl together well
  2. Coat the corn with the miso butter
  3. Heat the BBQ and grill until charred, brushing regularly with any leftover miso butter, about 15 minutes.
  4. Serve hot sprinkled with coriander and more miso butter


  1. Blanch beansprouts for 1 minute in boiling water, drain and rinse in cold water, leave to dry.
  2. Mix with remaining ingredients, leave to marinate for at least 15 minutes before serving


Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like