STUFFED MAASBANKER­S

YOU Best Recipes: Braai - - Seafood Feastfrom The Sea - ELNA MATTHEUS Pre­to­ria, Gaut­eng

SERVES 4-6 Prepa­ra­tion time: 20 min Cook­ing time: 20-25 min

FILL­ING 30 ml (2 T) but­ter 1 onion, chopped 100 g ba­con 1 green pep­per,

chopped 100 g roasted

al­monds 125 ml (½ c) fresh

co­rian­der, chopped grated zest of

1 lemon FISH AND MARI­NADE 30 ml (2 T) lemon

juice 30 ml (2 T) soya

sauce 5 ml (1 t) honey 4 gar­lic cloves,

crushed 10 ml (2 t) fresh

gin­ger, chopped 60 ml (¼ c) but­ter,

melted salt and freshly ground black pep­per 80 g fresh chives 3-4 whole maas- banker fish or any small whole fish, cleaned and gut­ted

1 Fill­ing Heat the but­ter in a pan and fry the onion and ba­con un­til the ba­con is crisp. Add the re­main­ing ingredient­s and stir-fry for 1 minute. 2 Fish and mari­nade Mix to­gether the ingredient­s, ex­cept the chives and fish, and brush the in­side and out­side of the fish with the mari­nade. 3 Spoon the fill­ing in the fish, ar­range the chives length­wise in the gills and se­cure with kitchen string or tooth­picks. Braai in a grid over mod­er­ate coals for about 20-25 min­utes un­til cooked, oc­ca­sion­ally brush­ing with the left­over mari­nade.

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