With the weather cooling down, it is the perfect time to bring your grill out and prepare for the barbecue season. On top of the traditional grill favourites such as steaks and sausages, we wanted something refreshing and less meaty, so we headed to Roka, the contemporary Japanese restaurant in Pacific Place in Admiralty for some suggestions.

Group executive chef of Roka, Nicholas Watt, recommends a wonderful grilled salmon marinated in white miso and ruby grapefruit matched with refreshing black sesame cucumber pickle. Chef Watt walks us through the different steps in preparing the fish, while also giving advice on how to prepare it with a oven at home or using other ingredients such as chicken and sea bass instead of salmon.

Ingredients:

Salmon marinade (serves four):

4 pieces salmon fillet (160g each)

8 tablespoons sweet white miso

4 tablespoons mirin

2 tablespoons sake

1 ruby grapefruit

Cucumber pickle:

1 cucumber

1 mild red chilli

4 pinches sea salt

½ ruby grapefruit

8 pieces coriander springs

2 teaspoons black seasame