Fish requires high heat in order to sear, which avoids it sticking to the grid. A liberal brush of oil also goes a long way!
Citrus & soy sticky angel fish
Serves 4
Ingredients
For the basting
2 cloves garlic, sliced
3cm knob ginger, sliced
¼ cup soy sauce
¼ cup honey
2 oranges, juiced (makes about ½ cup)
½ tsp chilli flakes
2 large (450g) angel fish halves (or 4 separated fillets)
Salt and milled pepper
Handful coriander leaves
2-3 spring onions, sliced
Thai red and/or green chilli, sliced
Method
- Prepare hot coals (almost as hot as for your steak) and place foldable braai grid to preheat on top.
- Combine basting ingredients in a cast-iron skillet over the coals (or prepare on stovetop if you like). Simmer for about 3-5 minutes to thicken to a thin syrup consistency.
- Season fish well on both sides and drizzle with lemon juice. Liberally brush one side of the fish with oil.
- Place fish oiled-side down in braai grid over hot coals. Baste the top with oil and flip grid over after 6-8 minutes, once grid lines appear on bottom side. Baste the grilled side with prepared marinade and turn over after another 4 minutes. Baste remaining side, turn over and finally braai for another 2-3 minutes.
- Remove and serve hot off the coals with coriander, spring onion and chilli scattered on top.
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
Also read: Spring chicken dishes for delicious dinners
