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

1. Prepare hot coals (almost as hot as for your steak) and place foldable braai grid to preheat on top. 
2. 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. 
3. Season fish well on both sides and drizzle with lemon juice. Liberally brush one side of the fish with oil.
4. 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. 
5. Remove and serve hot off the coals with coriander, spring onion and chilli scattered on top.

Also read: Spring chicken dishes for delicious dinners

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