Asian BBQ Recipes and Wine to Match

Written by
Vintage Cellars
January 9, 2019
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Gather up your friends and family and fire up the BBQ! All these Asian-inspired BBQ dishes are designed to be served together.

Snapper with Crisp Ginger & Garlic


Serves: 4-6

Preparation time: 20 minutes

Cooking time: 30 minutes


TRY: Vistamar Sepia Sauvignon Blanc, Chile

The white stone fruit flavours of the Vistamar Sepia are in tune with the juicy, sea-fresh snapper with its star

anise-inspired aromatic lift and spicy ginger kick. The Sepia’s citrus-bright acidity carves a swathe through

the textural richness of the spring onion and garlic oil.



1 small snapper (about 1.2kg)

100mL Shaoxing wine

6 spring onions, roughly chopped

100g ginger, thinly sliced

5 star anise

2 tbsp light soy sauce

Barbecued broccolini and steamed jasmine rice (optional), to serve


Spring onion & garlic oil

¼ cup vegetable oil

2 garlic cloves, thinly sliced

2 tbsp julienned ginger

2 spring onions, thinly sliced

1 tsp sesame oil



1. Preheat a barbecue to medium-high.  Make 2 or 3 diagonal incisions in each side of the snapper. Place in a baking dish. Pour over wine and set aside to marinate for 15 minutes, turning halfway.

2. Drain snapper and stuff cavity with spring onion, sliced ginger and star anise. Secure at intervals with kitchen string.

3. Place snapper on a large sheet of baking paper, fold over to enclose, pleating paper to seal. Place parcel on a large sheet of foil, fold over to enclose and seal. Barbecue with hood closed for 25-30 minutes until cooked through (if barbecue has no hood, turn parcel halfway through cooking).

4. Meanwhile, for the spring onion and garlic oil, combine oil, garlic and ginger in a pan and cook over a medium-high heat for 3-4 minutes just until garlic turns light golden. Remove from heat, add spring onion and sesame oil.

5. Drizzle snapper with soy sauce and spring onion and garlic oil and serve with grilled broccolini and

steamed rice (if using). 


Barbequed Five Spice Duck & Lychee Salad

Serves: 4-6

Preparation time: 15 minutes

Cooking time: 10 minutes


TRY: Scotchmans Hill Pinot Noir, Bellarine Peninsula

Duck and pinot noir are perennial favourites, with the hoisin and tropical flavour of the lychees adding an Asian twist. Good pinot noir has a spicy edge and the Scotchmans Hill sits nicely with the Chinese five spice, leaving its gentle tannins to lap up the duck’s meatiness.



1 tbsp sea salt

1 tsp ground Chinese five spice

4 duck breasts, skin and fat scored in a cross-hatch pattern

1 small iceberg lettuce, cut into wedges

8 lychees, peeled, pitted and torn

100g snowpeas, blanched and halved diagonally

60g snowpea sprouts

3 spring onions, thinly sliced diagonally


Hoisin dressing

2 tbsp hoisin sauce

1 tbsp rice vinegar

2 tsp light soy sauce

Juice of ¼ lemon, or to taste

1 tsp finely grated garlic

70mL vegetable oil



1. Preheat a barbecue with a flat grill plate to medium. Combine salt and five spice in a bowl, then season the duck all over with the mixture. Set aside remaining seasoning. Barbecue duck, skin-side down, for 4-5 minutes until golden brown and fat is rendered. Turn and cook for 1-2 minutes to medium-rare. Transfer to a plate, then set aside to rest for 5 minutes.

2. Meanwhile, for hoisin dressing, whisk hoisin sauce, vinegar, soy sauce, lemon juice and garlic in a bowl to combine. Whisk in oil and set aside until required.

3. Combine lettuce, lychees, snowpeas, snowpea sprouts and spring onion in a bowl, drizzle with a little hoisin dressing, then arrange on a serving platter. Slice duck breast across the grain, scatter over the salad and drizzle with more hoisin dressing to taste. Toss to combine and serve with remaining five spice salt.


Bang Bang Chicken


Serves: 4-6

Preparation time: 30 minutes

Cooking time: 25 minutes


TRY: La Bohème Act Three Pinot Gris and Friends, Yarra Valley

Pinot gris is often criticised for lacking personality but its subtlety works with this chicken dish. La Bohème's

Bosc pear flavours and rich, almost creamy texture are in tandem with the sesame sauce, with the refreshing smacked cucumber matching the pinot gris’ energetic finish.



3 skinless chicken breast fillets

Thinly sliced spring onion and roasted sesame seeds, to serve

Egg noodles, to serve


Sesame sauce

1¼ tsp Sichuan peppercorns

80g sesame paste or tahini

¼ cup light soy sauce

2½ tbsp Chinkiang black vinegar or rice vinegar

1 tbsp sesame oil

Juice of ½ lemon

1 tsp roasted chilli oil, or to taste

1 tsp finely grated ginger

1 garlic clove, finely chopped


Smacked cucumber

2 Lebanese cucumbers, unpeeled

1 garlic clove, finely chopped

2 tsp Chinkiang black vinegar or rice vinegar

½ tsp sesame oil

Pinch of caster sugar (optional)


1. Place chicken in a saucepan. Add enough cold water to cover. Bring to the boil, then immediately remove from heat. Cover and stand for 20-25 minutes to cook through. Drain, reserving poaching liquid for another use. Refrigerate to cool completely. Shred chicken and refrigerate.

2. Meanwhile, to make sesame sauce, dry-roast peppercorns in a small frying pan over medium-high heat for 30 seconds or until fragrant. Cool slightly, then finely grind in a spice grinder or with a mortar and pestle. Combine in a bowl with remaining ingredients, whisk until smooth and thin with a little poaching liquid or water to a drizzling consistency.

3. For smacked cucumber, place cucumbers on a board and smack with flat side of a cleaver or large knife until they split. Roughly chop, transfer to a bowl with garlic, vinegar, sesame oil and sugar, if using, and toss to combine.

4. Combine shredded chicken in a bowl with sesame sauce to taste. Toss to combine, then top with spring onion and sesame seeds. Serve with smacked cucumber and egg noodles.


Barbecued Scallops with Lap Cheong


Serves: 4-6

Preparation time: 10 minutes

Cooking time: 5 minutes


TRY: Pommery Blanc De Blancs Summertime NV, Champagne France

The spicy lap cheong sets the tone with the sweet sea-fresh scallops and Pommery Blanc de Blancs to form a harmonious trio. Pure chardonnay grapes imbibe the Pommery Summertime with the vitality to

match the hit of chilli and a citrus ping to cut through the richness of the butter and refresh the palate.



120g butter, diced

70g (about 2) lap cheong (Chinese sausage), thinly slice

2 tbsp light soy sauce

1 small garlic clove, finely chopped

1 tsp finely chopped red chilli

18 scallops on the shell

Thinly sliced spring onion and lemon wedges, to serve



1. Preheat a barbecue to medium-high. Melt butter in a small saucepan, add lap cheong sausage and cook gently for 1-2 minutes, until sausage is beginning to crisp around the edges. Remove from heat, stir in soy sauce, garlic and chilli, and set aside.

2. Spoon a little of lap cheong and butter mixture over each scallop. Place scallops, shell-side down, on

barbeque and cook for 2-3 minutes, until scallop is plump and just cooked through. Transfer to a platter,

scatter with spring onion and lemon wedges and serve immediately.