BBQ Seafood

BBQ Seafood

We went out on the boat with my Dad, in an attempt to go fishing for our supper in beautiful Balscadden Bay, in my hometown village of Howth, Ireland! Unfortunately, we left empty handed, but I picked up some fresh seafood from the local fishmongers and grilled it on the BBQ with my two little helpers. I am addicted to the nam jim dressing recipe here. Its funky, spicy sour umami glory makes for the perfect liquor to douse the charred seafood in hot off the grill!


  • 1 tbsp olive oil
  • ½ pound/250g Dublin Bay prawns,
  • ½ pound/250g Gambas prawns
  • ½ pound/250g baby squid, cleaned and prepared
  • Sea salt

For the nam jim dressing:

  • Juice of 1 lime
  • 1 tbsp caster sugar
  • 3 tbsp fish sauce
  • 2 garlic cloves, finely chopped
  • Small handful coriander, roughly chopped, plus extra for garnishing
  1. For the dressing, whisk together the lime and caster sugar. Once mixed, add in the fish sauce, alongside the garlic, chilli and coriander.
  2. Ensure the squid has the outer skin & wings removed before slicing in half and scoring thinly. Keep the tentacles, as they are delicious crisped up on the BBQ!
  3. In a large mixing bowl, combine the seafood with a tablespoon of the nam jim dressing, olive oil and season with sea salt.
  4. With a hot griddle pan or over a high heat on the BBQ, cook the seafood. Char heavily on one side, and allow to cook through for 2-3 minutes on the other side.
  5. Transfer to a serving platter, serve with the nam jim sauce for dipping and garnish with some coriander.

*Recipe on video and text may differ from each other!

How to cook BBQ Seafood:

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