Whole peri-peri fish

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SPICE MIX

80 ml (¹⁄₃ c) olive oil 10 gar­lic cloves, chopped 10 ml (2 t) peri-peri pow­der 5 ml (1 t) chilli flakes 2 green chill­ies, chopped 5 ml (1 t) ground cumin hand­ful fresh co­rian­der, chopped

1 Spice mix Com­bine the olive oil, gar­lic, peri-peri, chilli flakes, chopped chill­ies, cumin and fresh co­rian­der in a glass bowl.

2 Fish Sea­son the fish with salt and pep­per and gen­tly coat in­side and out­side with the spice mix.

3 Mar­i­nate in the re­frig­er­a­tor for 30 min­utes.

4 Braai the fish in a fold­ing grid for 15-20 min­utes un­til done over medium-hot coals, turn­ing halfway through cook­ing.

5 Serve the fish with freshly baked bread or a salad.

COTY SURA, CAPE TOWN, WESTERN CAPE FISH

1 medium fish (about 800 g), cleaned salt and freshly ground black pep­per freshly baked bread or a salad to serve

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