Suidpunt Deep Sea Angling Club

Recipes

Geelstert and Snoek....by Stollie

First thing to know about both these types of fish is that they are quite dry, and you should do everything you can to retain the moisture in the meat.

You need the following -
closing grill (toeknyp rooster)
2 x lemon or limes
butter
garlic
streaky bacon
salt
black pepper
and obviously your snoek or geelstert

Method
In a small pot, melt some butter and mix in fresh lemon or lime juice with garlic and black pepper to taste.
Firstly salt the skin-side generously.
Then open the fish and place it in the grill.
Salt the flesh side of the fish.
Using a spoon, apply some of the butter-sauce also on the flesh side.
Try to cover all of the flesh side with the streaky bacon.
Clamp down the grill tightly.
Then attend to your fire. For fish you want a medium hot fire - definitely not as warm as for steak or wors. (If you can keep your hand 15cm above the fire for about 5 to 6 seconds, its just right)
Put the grill on the fire with the skin side first. Make sure the coals are evenly spread for the whole fish.
Apply some more of the butter sauce.
Braai until the skin just starts to get black. (approx. 10 minutes)
Then turn it over with the bacon side to the fire. Braai until the bacon is an attractive golden brown.
Serve and enjoy immediately.
Foods that go great with fish are the obvious pot-bread and also if you can find it; those white-fleshed sweet potatoes (wit patats) which you cook on the coals wrapped in tin-foil (no sugar; no salt - only butter)

Asian Touch...

Yellowtail Kingfish in paperbark, Gladstone scallops, miso broth

Chef: Richard Kinderman

There are many different ways to cook fish, one of the nicest is in a pan with lots of butter & lemon juice. The butter takes on a nutty flavour when it is foamed & basted over the fish, but it is very fatty. The miso is a healthier way to get that nutty flavour into the fish, while the paperbark helps protect the flesh from the fierce heat of the grill and also smokes the fish while grilling.

Serves 4

Degree of difficulty: Low

You need:

4 x 200g fillets yellowtail kingfish
4 x 10cm x 15cm thin pieces of paperbark
2 tbs miso paste
2 cup hot water
3 x 20/40 scallops
1 bunch kai lam
1 bunch brocollini

Method:

Wrap the fillets of yellowtail kingfish in a thin layer of paperbark then tie with butchers twine. Marinate in ½ miso broth for 24 hours. To make miso heat the water & whisk in miso paste. Remove the fillet from the marinade, place on the char grill for approximately 3 mins each side. Serve with grilled scallops & some Asian greens, pour on some fresh miso broth.

Serving Suggestion: Serve with steamed rice.

Yellowtail Kebabs..

1.5 kg fresh yellowtail, filleted and cut into 4-5cm cubes.
Crushed coarse sea salt and black pepper.

Marinade:

100ml sunflower oil
250ml freshly squeezed orange juice.
Juice from one lemon.
1 tablespoon finely grated orange rind.
1 teaspoon dried origanum.
1 teaspoon dried basil
1 teaspoon finely chopped parsley.
2 cloves crushed garlic.

Preparation:

Mix the marinade ingredients together.
Put the fish cubes in a shallow bowl and pour the marinade over.
Gently mix the cubes with the marinade to ensure they are coated evenly.
Cover and chill for 3 hours.
Thread the fish cubes onto wooden skewers.
Grill over medium heat until the fish is lightly brown and turns opaque.
Baste frequently with the remaining marinade. (Serves 6)