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Mad Max Strikes Again Seafood

Richard FlRichard Fl Posts: 8,239
edited 12:49PM in EggHead Forum
Golden Tile, Richard Fl


This 4 # fresh golden tilefish came home yesterday. Wasn't sure how I wanted to cook and then remembered that Mad Max had done some fish in a wok/bamboo steamer a few years back and at Eggtoberfest '06 did some salmon. So I pirated the idea from him. Thanks Max.

What you’ll need
Wok that fits in egg, Had TJV's Spider and used it in high position.
Bamboo Steamer Baskets
1 Bag Baby spinach leaves
Fresh Ginger, cut into slivers
Couple Scallions, finely chopped
One Bottle Dry sherry
Teriyaki Sauce
1 4 Lbs Golden Tile, Whole
2 Pouches Lipton Tea, Large bags wrapped in foil and then poked several holes

1 BGE large: Build fire in center of egg, dome temp was around 350°F-375°F, but this is not as important as having direct heat under your wok)

2 Bad Fit!


3 Much Better Fit:


4 Place layer of spinach leaves (about ½ bag) in each steamer basket. On top of leaves place half of the tile cut in the middle. Sprinkle ginger and scallions on top of that.


5 In the cold wok, pour about 2 cups of sherry and about ½ cup of teriyaki sauce. Set the steamer basket stack on the wok. Place the entire wok/steamer basket stack in the egg close to the fire. Close dome. Used TJV's Spider in the high position.Check fish after about 20 minutes and pulled at 30 minutes This whole fish was about 2 1/2-3 inches thick.Filets should cook 15-20 minutes ,Shouldn’t take more than 20 minutes to be done. Also, if the liquid is reducing too much in the wok, simply add the rest of the bottle of sherry.


6 Best served in large bowls, with the spinach, and pour some of the left over liquid from the wok on top of it.

Recipe Type

Recipe Source
Source: BGE Forum, Richard Fl, 2009/02/09

This recipe also works great with Chilean Sea Bass and Halibut, and probably any other thick fish.

2006/04/29-Mad Max--

Sea Bass, Hong Kong, Mad Max Beyond Eggdome A little background . . a couple of weeks ago i was at a restaurant and had something called hong kong sea bass. said: sea bass steamed on bed of lettuce with ginger and scallions and served with broth of sherry and soy sauce. ..frankly it was the best fish i'd eaten in a restaurant in many years ....knew i had to duplicate it in the egg. .. so. .. i bought a traditional oriental bamboo steamer (two level with lid). .. .ran some water all over it so it wouldn't get burned in the egg. .. set up my large egg with my wok ring and center fire, about 350 degrees dome temp. ..laid a big bed of fresh baby spinich and a couple of filets of sea bass on each of the steamer trays along with some slivers of fresh ginger and scallions. . .poured about 1 cup of sherry and about 1/3 cup of soy sauce into the cold wok and then set the steamer basket set in the wok over the liquid. ...set the whole thing in the wok ring and closed the dome for about 15 minutes ... . pulled the entire wok set up out after about 15 minutes, careful not to lose the broth in the wok. .. .plated the fish on top of the wilted spinach (oh, btw, use lots of spinach, it really shrinks down). ..and then spooned some of the broth on top ... my wife LOVED it .. .we agreed it may be the best fish i've ever made and ranks right up with some of the best egg food i've ever made. .. .


  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Never seen heard of Max or any one doing it like that. What a wonderfull novel idea!! Talk about impressing folks and healthy for you. Excellent job Richard
  • FlaPoolmanFlaPoolman Posts: 11,675
    Nice Richard. I wonder if it will go with the bean soup and cornbread I have going now. I'll be right over to find out :woohoo: . Hope you had a good time last Sunday, did Gloria like the brisket?
  • Richard FlRichard Fl Posts: 8,239
    She sends thanks for the brisket. Have you posted the party pics yet?
  • FlaPoolmanFlaPoolman Posts: 11,675
    Not yet but I'll post them in a bit. We didn't have any that showed how much food was cooked but I'll post what we have.
  • Richard, that is just fabulous!!! What a great idea. I would like to try it as well. Not sure about the setup under the wok though, but it is done indirect, right? What is tjv's spider?

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Richard FlRichard Fl Posts: 8,239
    The spider is a holding ring that fits the firering and holds woks, pizza stones and other items for indirect. In my case it was direct. Lost my link, but tjv, Tom is the man. Perhaps someone will post the link for us. He has some neat stuff.
  • EggtuckyEggtucky Posts: 2,746
    Great looking, artistic cook Richard! Well presented as well..nice!
  • Richard,

    Nice cook. Tilefish is really popular in our local asian community but I have never tried it. You say it would work with sea bass or halibut, which are my two favourite fishes. Is the taste and texture similar?



    Caledon, ON


  • dang richard, looks fabulous!!!. .. did it taste as good as it looks?!?!?
  • Richard,
    That's another awesome cook on the Egg. It's always nice to see heart healthy recipes in addition to the 'heart attack on a plate' recipes.
  • Richard FlRichard Fl Posts: 8,239
    The tile is soft and delicate, halibut is a little firmer and sea bass is great. I need to try it with snook, but my fishing buddies are hoarding the fish. It can not be purchased commercially. Very delicate.

    Just finished a few pounds of stone crab w/joe's Miami sauce and now working on 2 pounds of fresh boiled shrimp. Sorry no pics.
  • Richard FlRichard Fl Posts: 8,239
    EGGsolutely. Thanks for the idea. I was going to score it on the sides and stir fry in the wok oriental style in the kitchen until I remembered your great idea. Thanks again!
  • Richard,

    That's it! I'm immigrating.



    Caledon, ON


  • TomM24TomM24 Posts: 1,364
    Great Minds think alike. I asked for a bamboo steamer for christmas just to make that recipe. I got one and today I took my wok out to see how it fits on the the egg. Alas I need something to support the the wok. When I figure it out I'll be using striped bass.
  • Did you place the lid on the bamboo steamer while in the Wok?

    Looks like a fantastic cook. Gotta give it a try. Also, Jana will probably approve since it is also healthy! :ohmy:
  • Richard FlRichard Fl Posts: 8,239
    Yes. Soak the baaamboo in water to keep from charring.
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