What up Food Tuber's! It is DJ BBQ at the beach bar, on the south coast of Portugal
Farol, a little fishing village with the chef here of the beach bar. Marco Shepherd.
And today we're going to cook up Marco's garuda. Golden Bream. I love this dish so much that I actually put it
in my book.
Beach Bar Bream.
You like them apples. So we're going to throw it on the BBQ. We got butter, we got garlic, it is phenomenal.
I do one side, you do the other side. Okay, okay. Watch this. Top of the head
all the way down the flesh,
to the bottom of the tail.
Top of the head, do it that way. Nice angle. Okay. All the way down. Okay.
So there's the second slit.
on both sides of the garada.
Now we're going to get some rock salt. You guys love your rock salt, cos what the rock salt does
when it cooks on the BBQ, it it
melts, if you put small bits of salt it doesn't work. Crispy skin. Yeah.
Yeah, it crisps the skin and it
breaks down, and it's just
gives the flesh such a beautiful sweet flavour.
Is that too much, or is that alright? That's alright.
We're gonna get a little grill. Little grill. Right. Put it on sideways.
The garudas prepped and ready for our BBQ. We've got racked method rocking.
A good medium heat.
So there you go buddy.
I name you Stanley the garuda.
I bet he's happy he's out of the sea. Ha ha ha.
What next?
We're gonna do a side for it.
Lemon butter for the garada afterwards.
Squeeze some lemons into there.
A couple knobs of butter.
Maybe one more? Ah I think two more. Two more? Yeah!
Lemon juice, butter, garlic. Yeah we'll put a little extra garlic in there for taste.
How many cloves? Two.
Two cloves. Just crush them. Crush'em!
Like a grape! We good to go? We're good to go. Okay.
What do you think? I think that we can flip it.
Now we've gotta do a side.
We're gonna get some potatoes, alright. Been cooked already.
And we're gonna crush them.
Just so that it breaks the skin, cos you want the flavour to go inside the potato.
Okay. Olive oil.
Crush the garlic, 3-4-5. I think so. You're lucky you're married. Portuguese like garlic. In you go potato, dudes.
Get in there. Oh can you hear them sizzling away?
Little raw down there.
Okay. So it needs more time.
It's time for my potato flip. The ladies pip.
women fight for Marco's delight, cos he's the grand master of the three mc's
he shocks the house, and the young ladies.
Not any more. It's mainly his wife. Yeah that's who he
Oh they smell amazing! Whoop. Sorry dude!
Heeey, you got it!
It's like I'm juggling potatoes
with garlic and olive oil. You see it doesn't matter if all this breaks up because all these bits
they're all gonna get crispy too.
Oregano.
I think we're ready.
Now give that a little. Come on Stanley. Turn it upside down.
Over the fish. Right.
That's why this grill makes it easy.
Ahhhh!
Potatoes are cooked.
Potatoes are cooked dude. Right next to it.
That beautiful butter, garlic, lemony flavour. Some fresh parsley. Some colour.
Here you go.
Fresh parsley.
Tha's it. You happy? Perfect. Alright.
Stanley Garuda, and potata, potata more. Potata more.
You guys asked for a fish dish, and you received beached bar bream, man.
oh-oh-oh!
Are you kidding me?
What's the percentage? Can I? Please do.
Mmm the potata.
Marco you like a fishician. Fishician? A fishician. No like a fish magician.
Ha ha ha ha!
Listen we gotta get out of here and snap back on some beano bear.
This is Beach Bar Bream. It's in my book.
He inspired the dish, cos he's a fishician.
I'm DJ BBQ, he's Marco Shepherd. We're out of here. Bye. Bye. Ciao.
Hey guys. Thanks for all the love you cats have shown me on Food Tube.
I've now got my own book out. 50 of the Ultimate BBQ Recipes You Can't Do Without.
Click the link or check out the description box to find out more.