Brazilian recipe
Charcoal-grilled fish (Peixe assado na brasa)
A traditional Brazilian way to prepare whole mullet over charcoal, delivering an authentic smoky flavor and a tender, flaky texture.
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Ingredients
1 whole mullet (tainha), approximately 1.5 kg
1 bunch of fresh herbs (parsley and spring onion)
1 bunch of fresh cilantro
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh herbs (parsley and spring onion)
1 bunch of fresh cilantro
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
You can source fresh mullet and high-quality local herbs from your local fishmonger or the fresh produce sections at Nairobi’s major supermarkets and open-air markets. Ensure the fish is cleaned properly at the source. If mullet is unavailable, you may substitute it with other firm-fleshed fish suitable for whole grilling.
Preparation method
- Open the fish along the belly and remove the entrails, making sure to leave the scales completely intact.
- Rinse the fish thoroughly with water and a splash of lemon juice.
- Season the inside of the fish cavity liberally with salt.
- Finely chop the onion, part of the cilantro, and part of the parsley and spring onion mixture.
- Combine the chopped herbs and onion in a bowl with a pinch of salt, the juice of one lemon, and the olive oil.
- Stuff the belly of the fish with the prepared herb and onion mixture.
- Secure the opening of the fish belly using kitchen twine to keep the stuffing inside.
- Grill the fish over hot charcoal, turning it periodically, until the scales are golden and crispy.
- Serve the grilled fish while hot, ideally accompanied by steamed white rice.
Observations
Charcoal-grilled fish, particularly when using mullet, is a celebrated staple of Brazilian outdoor cooking. This dish is deeply loved for the distinct, earthy aroma imparted by the coals and its straightforward preparation, which allows the quality of the fresh catch to truly stand out. It is a quintessential choice for family gatherings and weekend outings, where the scent of wood-fired fish creates a welcoming atmosphere. Cooking fish this way is a wonderful tribute to fresh, seasonal ingredients and the simple joy of open-air cooking.
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