5 of our best-ever fish-on-the-braai recipes

🔪 Easy 
🍽️ 4-6 
🥣 5 minutes, plus 30 minutes' marinating time 
⏲️ 8 minutes 
 

📌 Ingredients:

For the marinade:

• 2 limes, juiced 
• 4 olive oil 
• 2 T chilli flakes 
• 3 T honey 
• 5 garlic cloves, minced 
• 1 t fresh ginger, minced 
• 2 T soya sauce 
• A handful fresh coriander, chopped

For the fish:

• 800 g lightly smoked snoek 
• Salad, for serving (of choice)  
 

📌 Method:

1. Mix the lime juice, oil, chilli flakes, honey, garlic, ginger, soya sauce and coriander.

2. Pour the marinade over the fish on a ceramic platter. Cover with clingwrap and chill for 30 minutes.

3. Braai on a preheated grid over medium coals, skin side down, until flaky. Serve with salad.

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🔪 Easy 
🍽️ 4 
🥣 15 minutes 
⏲️ 35 minutes

📌 Ingredients:

For the lemon dressing, mix:

•  1 red onion, finely chopped 
•  2 cloves garlic, chopped 
•  2 T parsley, finely chopped 
•  2 T white wine vinegar 
•  2 lemons, segmented 
•  Sea salt and freshly ground black pepper, to taste

For the cucumber-and-fennel salad:

•  8 mini cucumbers, sliced diagonally 
•  1 bulb fennel, shaved 
•  Sesame seeds, toasted, for serving

For the spicy coconut sauce, mix:

•  1 x 400 g can coconut milk 
•  2 T freshly grated coconut 
•  2–3 T sambal oelek 
•  2 limes, zested and juiced 
•  1 T fish sauce 
•  3 cloves garlic, finely chopped

For the fish:

•  6 x 200 g portions firm white sustainable fish  
•  6 sheets nori

📌 Method:

1. Drizzle the lemon dressing over the cucumber and fennel and set aside.

2. Coat the fish in the spicy coconut sauce. Wrap each portion in nori, then in tinfoil. Grill on the braai for 5–10 minutes, or until tender. Open one of the parcels to make sure the fish is cooked through and flakes easily.

3. Serve with the cucumber-and-fennel salad, topped with sesame seeds.

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🔪 Easy 
🍽️ 4 
🥣 5 minutes 
⏲️ 20 minutes

📌 Ingredients:

•  1 x 800 g snoek 
•  40 g dried apricots, chopped 
•  2 T butter 
•  3 T honey 
•  2 lemons, juiced 
•  1 garlic clove, finely chopped

📌 Method:

1. Braai snoek over medium coals for approximately 10 minutes.

2. Bring dried apricots, butter, honey, the juice of the lemons, garlic clove and 4 T water to a simmer. Cook until caramelised and use to baste the snoek for the last 5 minutes of cooking time.

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🔪 Easy 
🍽️ 6-8 
🥣 20 minutes 
⏲️ 1 hour

📌 Ingredients:

• 1 x 3 kg yellowtail  
• Sea salt and freshly ground black pepper, to taste 
• Lemon and lime wedges, for serving

For the chipotle mayonnaise:

• 4 chipotle peppers, soaked in water  
• 2 cups good-quality mayonnaise 
• 2 garlic cloves, finely chopped 
• 1 lemon, juiced

For the red onion pickle:

• 2 cups red wine vinegar 
• 1 T sugar 
• 2 red onions, thinly sliced 
 

📌 Method:

1. Season the inside and skin of the yellowtail. Wrap the fish in 3 layers of newspaper and secure with butcher’s twine.

2. Submerge the fish in water for 5 minutes.

3. Place the wrapped fish over medium coals and cook on each side for 30 minutes. Gently press the flesh to ensure it’s cooked through.

4. To make the chipotle mayonnaise, finely chop the chipotle peppers and mix with the mayonnaise, garlic and lemon juice.

5. To make the red onion pickle, heat the red wine vinegar and sugar over a medium heat, stirring, until the sugar is dissolved. Add the onion and remove from the heat. Allow the onions to cool in the mixture.

6. Serve the fish with the chipotle mayonnaise, red onion pickle and lemon and lime wedges.

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🔪 Easy 
🍽️ 6-8 
🥣 1 hour 
⏲️ 20 minutes

📌 Ingredients:

• 2 x 1 kg hake fillets 
• 1 T salt 
• 3 cups water 
• 4 T curry paste  
• 1 T extra virgin olive oil 
• 1 lemon, juiced 
• lemon wedges, for serving

For the tangy pineapple- and coconut salsa:

• 1 ripe pineapple, peeled and roughly cut into chunks 
• 50 g fresh coconut chunks, thinly sliced 
• 4 T granadilla pulp 
• 4 T coriander, roughly chopped 
• 1 red chilli, ¬finely chopped 
• 2 lemons, juiced 
• 2 limes, juiced 
• 4 T extra virgin olive oil

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