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Asian recipes

Sesame crusted seared tuna in an  Asian dressing 

5 minutes

Fish recipes

Khuri Kitchri with masala fish

25–30 minutes

Coconut recipes

Coconut fish curry with mielie rice

1 hour 20 minutes

Canned food

Pickled Fish mom’s way

35–40 minutes

Fish heads with sriracha butter

Serves 4

Difficulty Easy

Cooking Time 15 minutes

Ingredients

4 large meaty fish heads (kob or yellowtail works well)
Salt and ground black pepper
Olive oil
Lemon wedges
Sriracha Butter
¾ cup water
¾ cup butter, cubed
½ cup sriracha sauce

Method

1. Preparing the fish heads. Butterfly the fish heads by splitting them down the middle and opening them up. Give them a quick rinse in running water and pat dry with paper towel.

2. Preparing the Sriracha butter. Heat the water up slowly in a small saucepan, but don’t let it boil.

3. Whisk in the butter, bit by bit, allowing it to emulsify with the water to form a silky sauce.

4. Slowly whisk in the sriracha sauce.

5. Cooking the Fish Heads. Prepare hot coals.

6. Place the fish heads in a clamp-style grid, brush with olive oil and season well with salt and pepper.

7. Braai them for 1–2 minutes a side, or until the skin begins to blister a little bit, then baste them liberally with the sriracha butter. Continue braaiing, turning often and basting, until they are cooked through, nicely charred and the skin is crisp.

Serving

Serve the fish heads simply with lemon wedges.

Find more braai recipes here.

Extracted with permission from ‘Braai” by Reuben Riffles . The book is published by Quivertree Publications. Photographs by Craig Fraser

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Fish heads with sriracha butter

Fish heads with sriracha butter

Ingredients

Method