Page 103 - Through the eyes of an African chef

Fish from Ramsgate, KZN South Coast
As a family, we would frequent the South Coast of KZN, particularly a small town called Ramsgate. Predawn, still blissfully asleep, my brother and I would be bundled up by our father as we left uMlazi. The deep-red sun would usually rise at the same time I did and greet me as soon as my eyes opened. As I stretched my body awake along with the sun, the wild waves would crash alongside the N2 freeway to the South Coast. Thrill would grow inside me, as the atmosphere forecast the fish, sugarcane and bananas I would enjoy.
Dad was a patron of a local fish shop that served freshly-caught fish in a newspaper. Often, we chose to cook our own and we had a kind of barter system with fishermen from eMvutshini, Oatlands Farm. Closing their tackle boxes for the day, they would come by our family shop to exchange their un-sold gate fish, red snapper, sardines or yellowtail fish for groceries. Our store freezer was always jam-packed with fish!
INSTRUCTIONS
Remove the scales from the fish and clean with salt water. Dry the surface using paper (yesterday’s newspaper is just fine!).
Gut the cavity thoroughly and slice shallow incisions about an inch apart both sides. Rub the fish with salt to taste. You can now place your stuffing* inside the fish. Wrap the fish with banana leaves, and place over coals or in an oven heated to 230°C. Turn the fish after 10 minutes. The fish is ready in 20–25 minutes.
*Optional stuffing: Lightly fried onion, pepper, olives, turmeric, fresh herbs and butter. After you remove from the heat, add chopped parsley, dill and/or thyme, and a squeeze of lemon juice.
TO SERVE
Unwrap and eat straight from the banana leaves. Serve with rice.
INGREDIENTS
450–500g whole red snapper Salt to taste
Banana leaves
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 4
PREPARATION TIME 10 MINS COOKING TIME 20–25 MINS
[ chapter five ] MY DAD’S RECIPES 101