Take a sharp knife and make slits into the body of the fish on both sides.
Take above mentioned spices and sprinkle on both sides of the fish as well as in the stomach cavity.
On a medium heat place the fish onto a braai grid over the fire.
Melt your butter.
Once the fish starts to sizzle and skin starts to crisp baist fish with butter, repeat on the other side, do this a few times so that the fish remains moist, as it is a white stumpnose that is being braaied.
NOTE: Take note that it is a bony fish and should be on the coal for a maximum of 8-10 minutes on each side.