If you’re going to feast on fish this summer, make sure you’re choosing sustainably sourced fish and seafood to help preserve our oceans for the future. Find the 10 new rules of fish here.
STICKY CHILLI SMOKED SNOEK
This sweet-and-spicy marinade features lime juice, chilli flakes, honey, ginger, fresh coriander and garlic. Marinate your fish in the fridge for at least 30 minutes before throwing onto the coals.
BRAAIED FISH PARCELS WITH SPICY COCONUT SAUCE
Take your next fish dish to the next level by dipping it in this Asian-inspired sauce, cover the fillet in a few sheets of nori, then wrap in tinfoil. The result will be a moist, spicy, creamy parcel just begging to unwrapped.
BRAAIED SNOEK WITH APRICOT GLAZE
A South African classic! If you haven’t tried apricot glaze on snoek at a braai yet, you’re not living a truly authentic South African lifestyle. If that hasn’t piqued your interest, this fruity fish braai recipe needs just 5 ingredients and it’s good to go.
WHOLE BRAAIED YELLOWTAIL IN NEWSPAPER
Try this simple process for moist and flaky fish: season the fish to your liking, then wrap it in three layers of newspaper and submerge in water for 5 minutes. Braai over medium coals until cooked. The spicy tanginess of the chipotle mayo and red pickled onions in this recipe are the perfect sides for such a fresh dish.
BRINED HAKE WITH TANGY PINEAPPLE-AND-COCONUT SALSA
Brine the fish first. This helps to season, firm and protect it before you grill or braai it. Brining also helps the fish to retain its juices, keeping it moist and succulent. Simply add salt to water and submerge the fish in the mixture for 45 minutes to an hour. Best served with a fruity salsa to brighten the plate.