A sea of flavour


Most seafood should be simply threatened with heat and then celebrated with joy. The same goes for the humble angel fish from West Coast waters – ideal for the braai.

After cleaning, just stuff the butterflied fish with 1 stick lemongrass (sliced thinly); 2 cloves garlic (smashed); 1/2 fennel (sliced thinly); 1 thumb ginger (sliced thinly); 3 sprigs fresh oregano; 3 sprigs rosemary; 3 sprigs thyme; 1 tablespoon olive oil; and 1 pinch freshly ground black pepper. Place between two layers of tin foil on a foldable grill. Grill over medium-hot coals 8 minutes each side. When done, sprinkle with salt and a squeeze of lemon juice.


But this pan-fried recipe will suit lazy cooks to a T. You’ll need 4 Angel fish fillets. Then mix together 2 red chillies chopped; 2 cloves garlic, crushed; 1 thumb ginger, crushed; 1/2 cup soy sauce; 2 T red wine vinegar. Pour over the fish and let it marinate in the fridge (the longer the better). When ready to fry, allow the fish to get to room temperature. If using a griddle pan, lightly brush the fish with olive oil and put it skin down onto the hot pan. Four minutes on each side, and you get the crispiest skin ever. Serve with parsley-tossed potatoes and wine.

Braai recipe and photo by Charlé Visser, yummly.com.