Ingredients
- 1 whole snoek or kabeljou (cleaned and sliced open)
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Two tablespoons garlic, finely chopped
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Two tablespoons ginger, finely chopped
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Three onions, thinly sliced
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2 green peppers, thinly sliced
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Salt and pepper to taste
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Three tablespoons sweet and sour sauce
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Two sliced chillies for that extra bite and flavour
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3 tablespoons of sunflower oil
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Foil to cover the fish
Method
Make your fire, let the flames die down, leaving only the hot coals.
Mix the garlic, ginger, salt, pepper, sweet and sour sauce and oil to make a paste.
First rub some oil into the butterflied fish, inside and out, then place in the foil, skin down.
Take your paste and rub into the inside of the fish.
Add the onions, green pepper and sprinkle the chillies on top.
Fold the fish close and wrap in foil.
Place over the hot coals for about 25 minutes.
The smoke of the coals will also enhance the flavour.
BRAAI TIPS:
FISH:
Always braai your fish last and eat immediately as it will continue to cook and dry, even when taken off the heat.
Braai fish on a closed-hinged grid as it’s easy to turn.
CHOPS:
To prevent lamb chops from curling up, remove the rind and fat and make small slits on the side where the fat strip was.
Always carve meat against the grain, otherwise it could seem tough.
Don’t cut steaks too thin as they can easily overcook and dry out – 2.5cm thick is a good guide.
Not all cuts of meat are ideal for braaing.
The neck, shin and shoulder are tougher cuts and are best for making a potjie.
Cuts like chops, loin, rump, ribs and fillet are tender cuts of meat and are ideal to braai.
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