1 largesnapper(about1.6kg),
cleaned,refrigerated
uncoveredovernight
ona wireracktodryskin
Grapeseedoilorother
neutraloil,forbrushing
2 oranges,quartered,
toserve
SOUR-ORANGEGLAZE
300 mlorangejuice
2 tsporangezest
100 gmtamarindpulp,
cutintopieces
70 mlagavesyrup
Juiceof1 lime1 Preheata barbecuetohigh
(atLaCasita,theyusea woodfire
barbecue,withembersburnt
downtohotcoals).
2 Forsour-orangeglaze,
combineingredientsin a
saucepanovermediumheat
andsimmeruntilthickened
slightly(about5 minutes).
Keep warm.600 gmwhite-fleshfish
bones(seenote)
600 gm(3cups)jasminerice
500 gmripetomatoes,
coarselychopped
½ largeonion,
coarselychopped
½ headgarlic,clovespeeled
1 jalapeño
60 ml(¼cup)vegetableoil
Coriandersprigs,toserve
Limehalves (optional),
toserve
1 Preheatovento180°C.Roast
fishbonesina roastingpan
untilgolden(30minutes),then
placeina saucepan,coverwith
coldwaterandbringtotheboil
overhighheat.Skimscumfrom
surface,thenreduceheatto
lowandsimmeruntilstockis
wellflavoured(1½-2hours).
2 Meanwhile,coverricewith
hotwaterandleavetosoak
for 15 minutes.Drain,then
rinsericewithcoldrunning
water,thendrainagain.
3 Processtomato,onion,
garlic,jalapeñoand1 tspsaltin
a blender to a smooth purée.
Wholefishwithsour-orange glaze
SERVES 6-8 // PREP TIME 15 MINS // COOK 21 MINS“Don’tholdbackwiththeglazeanddon’tbeafraidtogetsome
colouronthatfish,”saysLewis.“Thecharred,stickyskinis my
favourite part.” Start this recipe a day ahead to dry the fish skin.3 Wipeoutfishcavity,brush
skinliberallywithoilandseason
withsalt.Placefishonhot
barbecueandgrill,without
turning,untilfishis half-cooked
andskinis golden(7-8minutes).
Turnoverfishusingspatulas,
thenbastecookedsidewith
glazeseveraltimeswhileother
sidecooksthrough(7-8minutes;
thefishis donewhenflesh
giveswhenpressedandis
whitearoundthehead,the
thickestpartofthefish).
4 Meanwhile,grillorange
quartersonthebarbecue
(1-2minuteseachside).
5 Carefullytransferfishto
a servingplatter,thenpour
remainingglazeoverfish.
Scatterwithorangequarters
andservewithriceMexicana
(see recipe on left).➤RiceMexicana
SERVES 6-8 // PREP TIME 15 MINS // COOK 2 HRS 45 MINS (PLUS SOAKING)
“Thisdishis goodenoughtoeatonitsown,”saysLewis.
“Thekeyis buildingupthelayersofflavour, starting with
good caramelisation on the rice.”
4 Heatoilina wide,deep
fryingpanoverhighheat.
Adddrainedriceandfry,
stirring,untilit startstocolour
allover(2-3minutes).Reduce
heattomedium,addtomato
puréeandcookuntilalmostall
thepuréehasbeenabsorbed
(3-4minutes).Add250mlfish
stockandstirtocombine.
Coverwitha lidandcook
untilstockhasbeenabsorbed
(8minutes).Servericewith
coriander,limehalvesand
wholefish(seerecipeonright).
NoteFishbonesare
available from fishmongers.