Barbecued huss with runner beans recipe

Huss is a catch-all name for most species of dogfish and catsharks. It’s known in fish and chip shops as rock salmon (or simply ‘rock’) but fishermen have always called it dogfish. Like eels, huss have only one spinal bone so they’re very easy to eat.

Depending on the thickness of the fish, you can split it down the middle as I have here to cut down on cooking time. Or you could ask your fishmonger to fillet it for you, in which case reduce the cooking time by 2 minutes per side. If you can’t get hold of huss, try monkfish instead.

Timings

Prep time: 15 minutes, plus marinating time
Cook time: 20 minutes

Serves

4

Ingredients

For the marinade

• 2 tbsp hoisin sauce

• 1 tbsp clear honey

• 1 tbsp soy sauce

• ? tsp Chinese five spice

For the fish and runner beans

• 1.3-1.5kg huss, split down the middle if thick and cut into approx 15cm lengths

• 300g runner beans, trimmed

• vegetable or corn oil, for brushing

For the salsa

• 100g runner beans, trimmed and cut into 5mm dice

• 1 large or 2 medium shallots, finely chopped

• 1 medium red chilli, finely chopped

• grated zest of 1 lemon

• 1? tbsp red wine vinegar

• 30g stem ginger, finely chopped, plus 1 tsp of syrup from the jar

• 2 tbsp rapeseed oil

Method

1. Mix together the ingredients for the marinade in a large bowl. Add the huss (or pour the marinade over the huss on a lipped tray) and combine until well coated. Cover and refrigerate for 1 hour.

2. To make the salsa, place the diced runner beans in a sieve and submerge in a pan of boiling salted water to blanch for 30 seconds, then drain and allow to cool briefly. Mix with the rest of the salsa ingredients and season to taste.

3. Cook the whole, trimmed runner beans in boiling salted water for 2 minutes and drain.

4. Preheat a barbecue and let it burn down to a medium heat. Brush most of the marinade off the huss pieces. Place them directly on the grill bars and cook for about 5-6 minutes. Flip the fish over, being careful to keep the pieces intact.

5. Brush the fish with the marinade from the bowl (or tray) as you turn it. Cook for a further 5-6 minutes.

6. While the fish is cooking, oil and season the whole runner beans. Add them to the barbecue and cook for 2 minutes on each side, until lightly charred, ensuring they don’t colour too much.

7. Arrange the huss and runner beans on a serving dish, season with a little sea salt and spoon over the salsa.

Broaden your horizons with award-winning British journalism. Try The Telegraph free for 3 months with unlimited access to our award-winning website, exclusive app, money-saving offers and more.