Ingredients:
FISH:
1. vegetable oil
2. salt and pepper to taste
3. sprigs of either fresh rosemary or tarragon
YOGHURT AND HERB MARINADE:
1. 60ml butter
2. 5ml salt
3. A handsome amount of freshly ground black pepper
4. 5ml ground coriander
5. 1ml cardamom seeds
6. 15ml lemon juice
7. 250ml yoghurt
8. pinch of cayenne pepper or four drops of tabasco sauce.
Melt the butter and remove from the heat. Mix in the other ingredients.
It does not matter what type of fish you choose, but obviously a firmer textured fish will handle easier when done.
Use medium heat when doing fish. A round fish will take about 30 minutes to grill and a flatter fish about half the time. The test is if the fish flakes easily when you stick a fork into it.
Method:
1. Brush the braai grid well with oil so that the fish will not stick to it. Alternatively, cover the grid with aluminum foil (shiny side up) and cover with a thin layer of oil.
2. Stick the sprigs of herbs into the fish and sprinkle with seasoning.
3. Baste the fish in the marinade while it is on the grill.
One simply cannot have a proper fish meal without good bread to wipe up the delicious fish sauce on your bread. Splash some honey on a ciabatta or a Portuguese maize meal loaf and tuck in.
Leunis van Rooyen is a gourmand on the loose and is based in Brixton.
