Whole mul­let (hard­ers) with herb but­ter

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The pan-fried pota­toes are de­li­cious with these whole small fish – or any other fish, for that mat­ter.


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


2-3 whole small fish such

as red hard­ers, or

4-6 smaller mul­let, cleaned and gut­ted


5 ml (1 t) finely grated gin­ger 15 ml (1 T) chopped gar­lic 4 pota­toes, boiled and sliced 2 ml (½ t) ground cumin salt and pep­per

15 ml (1 T) chopped fresh


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 cumin, salt and pep­per and add the chopped co­rian­der.

5 Serve the pota­toes with the fish.

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