Braaied Yellowtail with Bo-Kaap Spices
4 large slices of middle-cut yellowtail, skin on
lemon juice for sprinkling
Khoisan hand harvested sea salt
1 small onion, thinly sliced
2 fat cloves garlic, crushed with sea salt
1 thumb sized piece of fresh ginger, grated
1 mild green or red chili, seeds and veins removed and thinly sliced
1 teaspoon garam masala or more if you want a bit more heat
Make some thin diagonal slashes on both sides of the fish. Sprinkle with lemon juice and sea salt and allow to marinate for about 30 minutes. In the bowl of a small blender place all the remaining ingredients and blend until almost smooth. Place in a dish large enough to marinate the fish. Add the fish covering it well with the marinade. Allow to rest for 15 minutes.
When you cook it in a Weber over the coals, cook it skin side first, this will hold the fish together. Once on the grill you will see that the yellowtail goes opaque from the bottom up. I will take 4 – 5 minutes for the skin to crisp up. Using a fish slice or broad spatula, carefully turn the fish over and cook it for a further 3 – 4 minutes on the other side. Check the inside and it should be just cooked, with the flesh all turned just opaque. It will cook further once you have taken it off the braai. Serve the fish, skin side up and garnish with the Cucumber Raita.
Make your own Garam Masala
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp whole fenugreek
1 tsp yellow mustard seeds
1 tsp white peppercorns
1 tsp whole cloves
½ tsp cardamom seeds, open the green pods and take out the little back seeds
Toss these in a dry frying pan over medium heat to toast them for a few seconds and to release the aromas. Allow to cool and grind fine in a coffee grinder or a pestle and mortar. In a small bowl add
1 tsp hot chili powder
2 tsp turmeric
½ tsp ground cinnamon
Stir well and store in an airtight container.
1 large English cucumber
fine Khoisan hand harvested sea salt
500ml Greek Yoghurt
small handful of mint leaves, roughly chopped
2 Tbs moskonfyt or Vin Cotto
Khoisan hand harvested sea salt and freshly ground white pepper
Peel the cucumber and cut it in half lengthways. Remove the seeds with a teaspoon. Grate one half on the rough side of a grater. Slice the other half thinly. Please the cucumber in a colander and sprinkle with salt and allow to drain for about 30 minutes. Pat dry with a paper kitchen towel. Stir into the yoghurt, add the mint, stir in the syrup and season with the sea salt and freshly ground white pepper. Serve with the Braaied Yellowtail with Bo-Kaap Spices.