Serves 4 . Preparation time 5 minutes. Cooking time 10 minutes.
600 g yellowtail side or other firm white fish, skin on
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon chilli powder
juice of 1 lime or lemon
2 tablespoons olive oil
1 head cos lettuce
6 spring onions, roughly chopped
1 cup sweet and sour sauce
• Rinse the fish, pat dry and place skin-side down on a plate. Using the back of a spoon, spread the garlic over the fish. Season with the spices and squeeze the lime juice over. Cover and rest in the fridge while you're waiting for your coals to be ready
• Brush the grid with the oil and braai the fish skin-side down. Braai for about 3 minutes per side, then transfer the fish to a plate.
• Separate the leaves of the lettuce, wash and pat dry. Let everyone assemble their own "lettuce taros" by flaking the cooked fish and placing morsels into the lettuce cups.
• Top with a scattering of spring onions and the sweet and sour sauce. Eat with your hands.
• Experiment by adding carrot or coleslaw, avocado pieces drenched in lemon juice or a simple tomato salad with mint or coriander. (Instead of lettuce cups, you could also use warmed tortilla wraps or taco shells.)
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