We know it’s not as easy as just firing up the coals and slapping a freshly caught snoek on the grill. Fish cooks much faster than red meat and chicken and without the proper tools, temperature and preparation, it could lead to disappointment. Fret not as Food24 is here to save the day, and help you make the ultimate braaied fish (that you may even enjoy more than boerewors!)
Keep the skin on the fish to prevent it from falling apart. If you’re scared of this happening anyway, wrap your fish in foil or newspaper to keep it intact. If braaing your fish directly on the braai grid, lightly brush the fish with oil to prevent it from sticking to the grill.
Rub your fish with herbs and spices and don’t be afraid to stuff a whole fish with garlic, fresh herbs like thyme, rosemary or dill and lemon slices.
Try our lip-smacking recipes for homemade chutney when basting your fish.
Get rid of the tongs for this braai and use a metal egg lifter to turn your fish.
You want your fish to cook at a moderately hot temperature, never on an open flame. This will result in burnt skin and a raw middle. And not for long as we’ve mentioned.
How to know if your fish is ready
The fish should have evenly changed in colour and the flesh should separate into flakes.
What’s your fundamental fish braai tip? Let us know in the comments!