AT A GLANCE
"Apricots are a trademark Cape Malay ingredient," says Welgemoed. "Typically, this baste is used for hot-smoked snook, but I've used mulloway because it can be hard to get your hands on whole snook here, plus it's definitely on the bony side."
|01||For pickled cucumbers, bring vinegar, sugar, turmeric, 1 tsp salt and 160ml water to a boil, stirring occasionally to dissolve salt and sugar, then cool to room temperature (10-15 minutes). Layer remaining ingredients in a wide 1-litre container, pour in vinegar mixture, cover and refrigerate for 4-6 hours. These are best eaten freshly pickled.|
|02||Combine salt, sugar and rinds in a bowl, scatter half on a large sheet of plastic wrap. Place sides of mulloway on top, scatter with remaining cure mix and press all over to coat well. Wrap tightly in plastic wrap, place in a container and refrigerate until lightly cured (up to 6 hours, but not overnight). Rinse fish thoroughly, pat dry with paper towels, and refrigerate until required.|
|03||Heat 5cm oil in a saucepan to 180C, add curry leaves and fry until golden and crisp (1-2 minutes). Drain on paper towels.|
|04||Bring beer to the boil in a saucepan, add apricot jam, whisk to combine and set aside to cool.|
|05||Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).|
|06||Brush fish with jam and beer mixture. Place a deep metal tray lined with foil over barbecue, spread woodchips in base of tray and heat until smoking. Place an oiled wire rack on top of tray, place fish on rack, cover with foil and smoke until fish is just cooked (15-20 minutes). Serve scattered with curry leaves, fennel and fronds, rolled pickled cucumber, herbs and flowers.|
Note Edible flowers are available from select grocers, garden centres and specialty growers, such as Darling Mills.
OCHOTA BARRELS “THE PRICE OF SILENCE” GAMAY. , suggested by TARAS OCHOTA