Braaied Angelfish with Asian Baste Recipe

Where Europeans or Americans would use salmon, Angelfish is the steak fish of choice in South Africa. Now, this is not the pretty little angelfish associated with coral reefs and fish tanks.

South African angelfish is a deepwater fish with a firm meaty flesh. This makes it excellent for the braai (barbecue) and its a fish that will also stand up to being curried.

Typically it's sold whole (but without the head) and is excellent baked in a salt crust. It's also sold as steaks for barbecuing.

This recipe is one that I adapted from an Asian recipe for salmon steaks with a tangy and spicy salmon dish. The original recipe comes from a Malay Chinese restaurant in London I worked at when a student.

If you can't get angelfish then salmon will work just as well. Basically any firm flavourful fish with firm flesh can be substituted.



Braaied Angelfish with Asian Baste Recipe

 

Ingredients:

2 thick angelfish steaks, de-scaled, washed and patted dry

For the Baste:

3 tbsp soy sauce
2 tbsp hoisin sauce (or oyster sauce or plum sauce)
1 tbsp sunflower oil
1 tsp hot sauce (or to taste)
1 tsp garam masala (or to taste)
freshly-ground black pepper, to taste

To Serve:

rocket (arugula) leaves
baby plum tomatoes
cos lettuce leaves
sprig of dill
wedge of lemon
thin slices of ripe avocado

Whisk together the baste ingredients, brush liberally over the fish then set the fish on a plate and place in the refrigerator to marinate for at least 10 minutes.

When your barbecue (braai) is hot brush the fish liberally with the baste once again and set over medium hot coals. Alternatively place the fish under a hot grill (broiler).

Turn the fish every 1 minute, basting the newly exposed upper surface as you do so. Continue cooking for between 5 and 6 minutes, or until the fish is cooked through and flakes readily with a fork.

Arrange the salad leaves on two plates, sit the fish on top then finish with the baby plum tomatoes, the avocado and a lemon wedge. Sit a sprig of dill on top of the fish and serve.

Serve accompanied by crusty bread and a glass of cold, crisp, white wine.

If you don't have the Asian sauces (hoisin sauce, oyster sauce or plum sauce) you can substitute Worcestershire sauce at a pinch.



fish, soy sauce, spices
Lunch
Fusion
Braaied Angelfish with Asian Bastet https://fabulousfusionfood.blogspot.com/2019/03/braaied-angelfish-with-asian-baste.html Braaied Angelfish with Asian Baste. This is a classic South African Fusion recipe for barbecued (braaied) fish that's basted with an Asian sauce before searing on the barbecue. This makes an excellent lunch or supper dish. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGjlJOuRSVuSlH3zJQgHA9sGCfLUt5NwPCfIyfgqAyxyj9NxqTzyqIaB_TX8xBbParQMuCIgUZp7bG1UPmtfpJTxibYsWUb_VWaTHrCKU656zh-WYruHj6ITiJTiU3IALhysKaKNVVRs/s1600/braiied-angelfish.png 2019-02-18
Yield: 2

Braaied Angelfish with Asian Baste

Braaied Angelfish with Asian Baste. This is a classic South African Fusion recipe for barbecued (braaied) fish that's basted with an Asian sauce before searing on the barbecue. This makes an excellent lunch or supper dish.
prep time: 10 minuts cook time: 6 mins total time: 16 mins

Ingredients:

  • 2 thick angelfish steaks, de-scaled, washed and patted dry

    • For the Baste:

  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce (or oyster sauce or plum sauce)
  • 1 tbsp sunflower oil
  • 1 tsp hot sauce (or to taste)
  • 1 tsp garam masala (or to taste)
  • freshly-ground black pepper, to taste

    • To Serve:

  • rocket (arugula) leaves
  • baby plum tomatoes
  • cos lettuce leaves
  • sprig of dill
  • wedge of lemon
  • thin slices of ripe avocado

Method:

  1. Whisk together the baste ingredients, brush liberally over the fish then set the fish on a plate and place in the refrigerator to marinate for at least 10 minutes.
  2. When your barbecue (braai) is hot brush the fish liberally with the baste once again and set over medium hot coals. Alternatively place the fish under a hot grill (broiler).
  3. Turn the fish every 1 minute, basting the newly exposed upper surface as you do so. Continue cooking for between 5 and 6 minutes, or until the fish is cooked through and flakes readily with a fork.
  4. Arrange the salad leaves on two plates, sit the fish on top then finish with the baby plum tomatoes, the avocado and a lemon wedge. Sit a sprig of dill on top of the fish and serve.
  5. Serve accompanied by crusty bread and a glass of cold, crisp, white wine.
  6. If you don't have the Asian sauces (hoisin sauce, oyster sauce or plum sauce) you can substitute Worcestershire sauce at a pinch.
Braaied Angelfish with Asian Baste Recipe
© Dyfed Lloyd Evans


The original recipe called for Garam Masala (and this fits well with the Indian influences in Durban) but you could just as easily substitute Chinese five spiece or Japanese seven spice. The choice is really up to you. Fish Masala could also be substituted for the Garam Masala.

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