Name: Whole Grilled Snapper with South African Spices Fish Brai
Yield: Serves 4
Cuisine: South Africa
Ingredients: 1 bunch scallions, both white and green parts, trimmed and finely chopped; 2 tablespoons fresh lemon juice; 3 tablespoons unsweetened canned coconut milk; 1 piece (½ inch) fresh ginger, peeled and thinly sliced; 5 cloves garlic, peeled and crushed; ¾ cup coarsely chopped fresh cilantro leaves; 1 whole snapper, bluefish, sea bass, or other large fish (3½ to 4 pounds), cleaned and trimmed of fins, head and tail left on; Salt and freshly ground black pepper; 1 tablespoon curry powder; 1 tablespoon hot paprika, or 1 to 2 teaspoons cayenne pepper; 3 tablespoons vegetable oil; 1½ teaspoons ground cumin

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Brai is the South African word used to describe a barbecue. You may be surprised by the Indian and Malaysian flavorings (curry, ginger, and coconut milk) in this recipe, but not once you take into account that South Africa has large Indian and Malaysian communities. I find that the curry and coconut milk have a wonderful way of bringing out the sweetness of fish.

Cooking a whole fish on the grill always presents a challenge. If you cook it directly over live fire, you run the