Mark LaBrooy's butterflied King George whiting recipe pairs best with your favourite zesty white wine like a Pinot G, Riesling or Vermentino.
1 whole whiting
Perri glaze dry spice, as needed
2 tbsp olive oil
Salt and pepper
2 tbsp almond cream, with raw garlic added
1 pinch sumac
2 pinches red radish, diced
½ Lebanese cucumber, finely diced
6 cherry tomatoes, finely diced
¼ bunch mint, roughly chopped
¼ bunch parsley
1 tsp sherry vinegar
½ long red chilli
1 clove garlic, finely diced
¼ red onion, finely diced and blanched in ice water
Recipe by Mark LaBrooy
Photography by Damian Bennett
1. Set your barbeque to medium-high heat.
2. Butterfly your whiting and take all the bones out, or ask your fishmonger to do it for you.
3. Dust whiting generously with perri glaze, olive oil, salt and pepper.
4. Make a salsa from all your fresh ingredients and toss with olive oil, lemon juice, salt and pepper.
5. Mix almond cream and sumac together.
6. Lay whiting skin-side down on your grill until underside is nicely charred, then transfer to a warm pan face-down to finish.
7. Serve fish with almond cream as base on a platter, chopping board, or metal tray, layering with fish, then salsa on top, and finally garnish with sliced blanched red onions.