What’s for lunch? How about this yummy miso and ginger whole fish!
INGREDIENTS
- 1⁄4 cup miso paste
- 2 tsp grated ginger
- 2 cloves garlic, minced
- 1 chilli, finely chopped
- 1/3 cup water
- 2 tbsp mirin
- 1 large whole local fish
- 4 limes, halved
- 2 spring onions, curled 5-6 sugar snap peas, halved
- Coriander, to serve Basil, to serve
METHOD
COMBINE the miso, ginger, garlic, chilli, water and mirin.
RUB the fish with the glaze and place it between a braai grid.
BRAAI your fish over medium-hot coals until it’s completely cooked through, turning every 5 minutes. Pop your halved limes on the braai grid as well, to get them all chargrilled and caramelized.
SERVE your fish with the limes, fresh spring onion curls, sugar snap peas, coriander and basil.
