About the Recipe
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Ingredients
1 whole fish butterflied and on a braai grid for glaze
150g butter
100g apricot jam
1 small chilli chopped
4 cloves garlic
handfull of corriander chopped
4 -6 curry leaves dried crushed
juice of 2 lemons
½ tsp zest
salt and pepper
Preparation
Step 1
Add all the glazed ingredients togther, heat through until all is melted and combined
Step 2
Place fish on hot fire start with skin side down.
Step 3
Baste fish
Step 4
Turn and baste, finish by basting flesh side again
Step 5
Serve with salad and roasted sweet potatoes