Rooibos-infused glazed braaied trout
Most see Rooibos as a caffeine-free alternative to black tea, but it also has surprising culinary potential.
South Africa is a land of diverse culinary traditions, and one of the most cherished ways to experience its rich flavours is through the art of braai. Combining the essence of this beloved South African tradition with the unique and aromatic qualities of Rooibos tea, KookBox presents a delectable dish that showcases the country’s culinary excellence: Rooibos-Infused Glazed Braaied Trout.
Rooibos tea, indigenous to SA, is celebrated for its myriad health benefits. Its natural sweetness and earthy undertones make it a perfect candidate for infusing into dishes like grilled trout.
Ingredients
- 2 x Whole Trout filleted with the skin on
Rooibos -Infused Glaze
- 4 tbsp Rooibos tea concentrate (see note below)dinne
- 1/3 cup Honey
- 3 tbsp Lemon juice
- 1 Clove
- 1 Star Anise
- 1 Cardamon pod lightly crushed.
- 2 Coriander seeds
Note: To make the Rooibos tea concentrate, use 2 Rooibos teabags, brewed in 1/3 cup of freshly hot boiled water. Leave to brew for 10 minutes. Remove the teabags and squeeze the tea out of the bags.
Method
1. In a medium pot, whisk together the Rooibos tea concentrate, honey, and lemon juice. Add the spices and bring to the boil.
2. Cook until the glaze has reduced by a third.
3. Pat the trout fillets dry with paper towels. Lay, flesh-side up, on a foil-lined braai grid.
4. Brush the top of the fillets with the Rooibos-Infused Glaze.
5. Braai over medium coals for 10-15 minutes, until cooked. Brush the fish once or twice while braaiing. (Alternatively, bake in a preheated oven at 190 °C for 20 minutes on a foil-lined baking sheet.)
6. Serve warm with a green salad.
