Whole mul­let with herb but­ter

YOU Best Recipes: Braai - - Contents -

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

(fish) Cook­ing

5 min (pota­toes)

HERB BUT­TER

250 g but­ter

45 ml (3 T) each chopped fresh co­rian­der

and pars­ley

3 gar­lic cloves, crushed

7 ml (1½ t) each ground cumin and pa­prika juice and zest of 1 lemon

1 chilli, chopped

FISH

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.

VARI­A­TION

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.

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