has spent time with fish in the kitchen, you
may be hard pressed to know which ones
will work, and which will not. As a general
rule of thumb it is always best to select a
firmer fish for the braai. So opt for a salmon,
kingklip, red roman, snoek, tuna, yellowtail
or even a cob. Big chunky game fish are
also ideal for a braai.
enough to maintain its shape on the braai.
Another tip is try and select only fish that
are on the SASSI safe list. If the fish smells
`fishy' as opposed to "of the sea", then its
probably no good and is well passed its sell
by date, also try look for local fish. Some
exotic fish will cost you an arm and a leg,
while a good yellowtail, snoek and even cob,
all of which can be sourced in SA, are just
as good as their international counterparts.
the freshness and flavours of the actual
fish itself are best. Fresh herbs are always
preferred, but dried herbs are just as good
if they are all you have. Lemon, orange,
apricot, in fact a number of fruits and
particularly citrus fruits, go well with fish.
Rosemary is a pungent herb and the
flavours will overtake the taste of the fish, if
you want to use rosemary as a flavour then
rather use a sprig of it to baste or rub along
your fish.
tinfoil, which is also a fantastic means to
steam the fish with the flavours you have
combined with it. We have it on good
authority that should you not have tinfoil
available then palm leaves are as effective
wrapping, and add a remarkable freshness
to the fish when braaied in them. On
skinning, always check to ensure that the
fish has been descaled before you start
cooking!
and squid heads this will enhance its
flavours as well as provide you with a dish
that will definitely turn the heads of your
most foodie friends.
and continental influences running thickly
through the melting pot of our cultures,
course salted fish, such as sardines are also
a firm favourite on the braai.
flavourful. With summer upon us its time to
dust off the grill, don the apron and try your
hand at creating a taste explosion using the
humble fish as your core ingredient.
Kingklip
Red Roman
Snoek
Tuna
Yellowtail
Cob
Dill
Course salt
Oregano
Cajun spices
Ginger
Chilli
Lemongrass
Basil
Onions
Coriander
a chuTney, salsa or To
accoMpany a sauce)
Apricots
Oranges
Lemons
Naartjies
Figs
Grapes
Basting brush
Toothpicks
Kebab sticks
Tinfoil
Palm leaves
Rosemary sticks (to brush the fish with)
Salt
Grill