Name: Whole Fish Thai Style
Cuisine: African
Ingredients: 45 ml peanut sauce; 125 ml lime juice (or lemon juice); salt and freshly ground black pepper; 60 ml soy sauce; 5 ml fish sauce (nam pla); 1 x 5 cm fresh ginger, finely grated; 5 ml castor sugar; 1 trimmed lemongrass, cut into 5cm lengths; 4 garlic cloves, bruised; 2 limes (or lemons) thinly sliced; 125 ml sweet chilli sauce; 1 x 1.5 kg line fish

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

A whole fish adds drama to the table; it’s about sharing and bringing friends together, as long they don’t mind getting their fingers sticky.

Ingredients

1 x 1.5 kg line fish
1 trimmed lemongrass, cut into 5cm lengths
4 garlic cloves,

Method

Ask your fishmonger to clean and scale the fish. When braaing a whole fish, the flesh will continue to cook for a while after it’s been removed from the braai, so be aware of overcooking.

Rinse fish inside and out under cold running water. Pat dry with paper towel. Using a sharp knife, score the fish on the diagonal 3 or 4 times on each side through the skin, about 1.5cm into the flesh.

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Whole Fish Thai Style

Ingredients

Method

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