November 19, 2014
Serves 6 people
Ingredients: +2kg Red Roman, cleaned and descaled Salt and pepper the fish inside and outside
2 red onion
1 whole fennel
2 bundles of dill
1 lemon, rind grated Fleur de sel
Freshly ground pepper
Roughly slice and chop onions, fennel and dill. Add lemon rind, fleur de sel
and freshly ground pepper. Mix and add some olive oil, plus juice of the lemon. Fill the Red Roman with all the ingredients and secure with a metal skewer.
In a large mixing bowl combine the following then blend it with a stick blender:
2 finely chopped red chillies
1tbs of sesame oil
120ml of olive oil
40g of fresh chopped ginger
3tbs oyster sauce
juice of lemon
50g lemon grass
Freshly ground black pepper.
Blend all into a basting marinade, apply generously during the braai process.
Once the braai has reached the perfect glowing ambers, place fish on fine meshed braai grill, and don’t move it for the first 4 minutes! Thereafter turn around about every 4-5 minutes, keep fish covered with tin foil in order to have an additional heat reflector. Make sure the heat is moderate, depending on the size of the fist it can take between 50 – 60 minutes.
Enjoy with whatever you like as long as you hold a CBC beer in one hand. Perfectly paired with an ice cold Krystal Weiss.