To celebrate the New Year in 2010, Ty and I went to Mozambique. Despite getting lost for 3 hours, being forced to drive through mini-lakes with unknown depths, risking our lives on a rickety raft across a wild river, getting stuck in nearly knee-high sludge without airtime, sliding closer and closer to water-filled trenches, and putting up our tent in near hurricane weather, we woke up to cloudless skies and the woes of yesterday forgotten!
We were Queen and King of Pisane Lodge and spent 5 luxurious days lounging around, chatting, frisbeeing, playing rummikub, being looked after by 10 stray dogs who adopted us, soaking up the sun on the beautiful beach, and eating like gods.
One afternoon we spotted a spear fisherman leaving his rowboat with a gigantic catch. We ran down to the shore and asked him what kind of fish it was and if we could buy it. It was a gorgeous, massive barracuda with shimmery scales and yes, we could buy it for a mere R70, inclusive of scaling, gutting, and de-boning! wow! We proudly walked back to camp, excitedly started up the braai, and prepped the fish with whatever goodies we had in stock. It was the absolute best fish I’ve ever had and sustained us for 5 meals!
Last month Ty and I started ordering fresh, sustainable, local, seasonable deeeelllllliiiccciiiiiioouuusssss fish from Julie. She is a SASSI “South African Sustainable Seafood Initiative” participant who delivers the freshest fish straight to your door anywhere in Cape Town. HIGHLY RECOMMENDED! We first ordered flawless Norwegian Salmon and proceeded to make the most delectable melt-in-your-mouth salmon sushi rolls for two nights in a row.
Last week we ordered Angelfish and had an amazingly delicious reminiscent Mozambican Fish Braai after an awesome afternoon of rock climbing in Silvermine Nature Reserve with UCT’s Mountain & Ski Club!
Mozambican Fish Braai
Ingredients (serves 2 + leftovers)
- 400g Angelfish
- 1 sliced onion
- 1 heaped tsp diced garlic
- 1 julienned red pepper
- 1 chopped tomato or a handful of halved cherry tomatoes
- some oil
- salt & pepper
- garlic powder
- 1 cup cheese (of your preference)
- about 1/4 cup Mrs. Ball’s Chutney
- Prepare the braai
- Rub the fish with oil, sprinkle with salt & pepper, and place it in a disposable metal deepdish pan
- Layer the veggies, spices, cheese, and chutney on top
- Cover with tinfoil and cook for 10-15 minutes until the fish is beautifully flaky and the veggies are aldente