Whole braaied fish

Whole braaied fish

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  • 6
  • Easy
  • Dairy free wheat and gluten free
  • 10 minutes
  • 10–12 minutes
  • Woolworths Diemersdal Signature Sauvignon Blanc

“Some of my favourite moments have been around a fish braai. It takes skill to achieve a lot of things at the same time, from crispy skin to moist flesh.” – Vusi Ndlovu


  • For the dressing:
  • 4 cups parsley, chopped
  • 2 T garlic, crushed
  • 1 lemon, zested and juiced
  • 2 T fish sauce
  • 2 t Woolworths chilli crunch
  • For the fish:
  • 1 whole yellowtail (ask your fishmonger to butterfly and pin bone it)

Cooking Instructions

1. Start with the dressing. Blend all the ingredients. Adjust the acidity to your liking. Set aside.

2. Place the butterflied fish on a hinged braai grid. You will need medium to hot coals.

3. Once the braai is ready, place the fish on it, skin-side down, and cook until the skin is crispy. Cook only on this side. The fish should cook through.

4. Open the grid, place a board on the flesh side and flip the board over. If all goes to plan, the fish should not stick. Drizzle over the dressing.

Find more braai recipes here. 

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa

Vusi Ndlovu Recipe by: Vusi Ndlovu
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Chef and TASTE contributor Vusi Ndlovu is the co-owner of EDGE, a restaurant focusing on indigenous ingredients, reimagined with a fine dining twist and the tradition of cooking over an open fire.

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