Whole mullet with herb butter
The pan-fried potatoes are delicious with these whole small fish – or any other fish, for that matter.
SERVES 4 Preparation 15-20 min Braaiiing 20-25 min
5 min (potatoes)
250 g butter
45 ml (3 T) each chopped fresh coriander
3 garlic cloves, crushed
7 ml (1½ t) each ground cumin and paprika juice and zest of 1 lemon
1 chilli, chopped
2-3 whole small fish such as red harders or springers or 4-6 smaller mullet, cleaned and gutted
PAN-FRIED POTATOES oil
5 ml (1 t) finely grated ginger
15 ml (1 T) chopped fresh garlic
4 potatoes, boiled and sliced
2 ml (½ t) ground cumin salt and pepper
15 ml (1 T) chopped fresh coriander
1 Herb butter Mix all the ingredients well.
2 Fish Make a few slits in the skin if you’re using larger fish and butterfly if you like. Rub the skin of each fish well with the herb butter and transfer to a folding braai grid. Dot the top (or flesh side if butterflied) liberally with pats of herb butter.
3 Braai over moderate coals (skin side down if butterflied) for 15-20 minutes or until the flesh turns white. Turn and dot the other side with pats of herb butter. Braai for a few minutes until just done.
4 Pan-fried potatoes Meanwhile, heat a little oil in a pan, add the ginger and garlic, then the potatoes and stir-fry until hot. Season with the ground cumin, salt and pepper and add the chopped coriander.
5 Serve the potatoes with the fish.
Use a mayonnaise rub instead of the herb butter. Mix 250 ml (1 c) mayonnaise with 125 ml (½ c) plain yoghurt and stir in a few dollops of pesto (sun-dried tomato, coriander or Thaistyle) or chermoula. Rub inside the fish, in the slits and all over the outside of the fish.