Stilbaai Recipes – braaied fish with suikerbrood and salad

sgd  image gdjty

Mike is a keen fisher, and I LOVE braaiing fish, 2 years ago we made Braaied Kabeljou this year I want to do something different, so off Mike, Ils and I went to the harbour and chose our fish.

You can really cook any fish on the braai but if you want it to be tasty, maintain its moisture and shape when being cooked at such a high heat, the best fish to braai are firmer fish, my favourites are: salmon, red snapper, angel fish, kingklip, red roman, yellowtail, snoek, tuna, sardines and kabeljou.

The most affordable fish to braai is snoek, snapper, angel fish, yellowtail and cob. And they are delicious. 🙂

The key to a successful braai is the heat of your coals. Hold your hand at the height at which you are going to place your grid. The coals are ready only when you can count to ten without burning your hand. If you can then your fire is perfect and you wont burn your fish or cook it too quickly.

ANGEL FISH WITH APRICOT JAM AND BUTTER BASTING

for the basting:

100 g butter
1 handful of parsley
2 garlic cloves, chopped
100 ml apricot jam
2 lemon, juiced
1 lemon zest
50 ml white wine
1 tablespoon soya sauce

For the Angel fish:

1  angel fish
Olive oil

Method:

1.Melt the butter in a saucepan and lightly fry the garlic for 1 minute. Add the apricot jam, lemon juice, white wine and soy sauce. Stir and leave to boil for 5-10 minutes until it starts to thicken slightly.

2. Line your grid with foil, place the well marinated fish, flesh side down, on top of the foil, keep the skin side exposed and brush skin with olive oil and some marinade. (keep some marinade aside to top fish with after being cooked) Place foil-side down over the coals (height of 10 counts)

3. During this time, check that the fish is not overcooking , once you feel its just about cooked, flip the grid skin side down, to crisp the skin for approx. 5 min. The entire cooking process should take 25-30 minutes, any longer and the fish will dry out. (but please check this estimated time, as it  depends on how hot your coals are)

4. Serve immediately, topped with quartered lemons and parsley, and remainder of sauce.

srtb                                     sthsh

 

RED SNAPPER WITH A TOMATO CHILLI, PARSLEY AND BUTTER BASTING

for the basting:

100 g butter
1 handful of corriander
1 tablespoon chilli flakes
1 tablespoon chutney
3 tablespoons tomato sauce
2 lemon, juiced
1 lemon zest
1 table spoon worstershire sauce
2 tablespoon soya sauce
1 teaspoon sesame seeds
1 tomato chopped
1/2 onion chopped

For the Snapper:

1  red snapper
Olive oil

Method:

1.Melt the butter in a saucepan and lightly fry the garlic & onion for 1 minute. Add the chilli flakes, chutney, tomato sauce,lemons and zest, worstershire sauce, soya sauce, sesame seeds, tomato, Stir and leave to boil for 3-5 minutes until it starts to thicken slightly.

2. Line your grid with foil, place the well marinated fish, flesh side down, on top of the foil, keep the skin side exposed and brush skin with olive oil and some marinade. (keep some marinade aside to top fish with after being cooked) Place foil-side down over the coals (height of 10 counts)

3. During this time, check that the fish is not overcooking , once you feel its just about cooked, flip the grid skin side down, to crisp the skin for approx. 5 min. The entire cooking process should take 25-30 minutes, any longer and the fish will dry out. (but please check this estimated time, as it  depends on how hot your coals are)

4. Serve immediately, topped with quartered lemons and parsley, and remainder of sauce.

MY ANGELFISH TOOK ABOUT 5 MINUTES LONGER TO COOK AS IT WAS A FIRMER / THICKER FISH. 

fxhsn                                                        sdgsgs

I have never had this bread before, Jana got the recipe from her friend, Christina.
Wow, it is unbelievable and so dam easy to make!

Suikerbrood 

Ingredients
1.5kg bread dough
1.5 cups cream
handful of brown sugar

1. Sprinkle sugar at the bottom of your pot / dish
2. Roll dough into round balls
3. Pl;ace in dish and allow to rise.
4. add sugar to cream, pour over dough
5. Sprinkle sugar on top
6. bake at 180 degrees until golden brown and cream is soaked up (+- 1 hour), serve immediately

We served the fish with the suikerbrood and a green salad with Parmesan, avo and toasted seeds.

What a winner of a recipe.

 

sgat                                                                   SDgad                                                                  sdh

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