An­gelfish with Malay spice paste

YOU Best Recipes: Braai - - Contents -

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

fresh co­rian­der

15 ml (1 T) oil juice and zest of

1 lime


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


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