Main Meals
Whole braaied fish
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“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
Wine/Spirit Pairing
Woolworths Diemersdal Signature Sauvignon Blanc
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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)
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa
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