Robertsons whole fish on the braai

As a country with over 3000 km of coastline, South African chefs know a thing or two about fish braais and there are loads of proudly South African fish braai recipes.

This week, we demonstrate how to cook a whole fish on the braai. This braai recipe is adaptable, but it is advised that you stick to the following tips: braai a fish that has a firmer flesh such as yellowtail, tuna and cob; choose wood such as kameeldoring or rooikraans to add a wonderful smoky flavour; use good quality herbs and spices and get the temperature of your coals just right.

A fish braai really is a wonderful way to celebrate a perfect day in Africa.

Whole Fish on Braai 30 minutes

serves 4

Ingredients 15ml Robertsons Spice For Fish 10ml Robertsons Lemon Pepper 200ml Stork Margarine 30 ml Freshly Chopped Coriander 4 500 g Whole Fish 1 Onion finely sliced

Instructions 1.

Combine the Robertsons Spice for Fish and Lemon Pepper, margarine and fresh coriander. Mix until well combined.

2.

Wash the fish under cold running water. Scale and cut off fins (a good fishmonger will do this for you).

3.

Cut three or four incisions into the fish, on each side, using a sharp knife.

4.

Place each fish on a large piece of foil and rub with the flavoured margarine. Scatter with sliced onion and wrap well in foil.

5.

Braai over medium coals for 20 – 30 minutes turning regularly.