Angelfish with Malay spice paste
Many people think this underrated fish is good only for smoking. But angelfish is delicious braaied. Just remember the golden rule: don’t overcook it.
2 spring onions,
10 ml (2 t) tamarind
2 chillies, chopped 2 garlic cloves,
15 ml (1 T) chopped
15 ml (1 T) oil juice and zest of
1 whole fish such as angelfish, cleaned and butterflied with tail intact salt
1 lime, sliced
1 Paste Process all the ingredients in a food processor to form a paste. Add more oil if needed. 2 Fish Rub the fleshy side of the fish well with the spice paste. Transfer to a folding braai grid. Season with salt and top with the lime slices.
3 Braai, skin side down, over moderate coals until the flesh turns white. Turn and braai for a few seconds on the fleshy side. 4 Serve the fish with pan-fried potatoes (recipe left).
SERVES 2-3 Preparation 10 min Braaiing 12-15 min