I absolutely love fish on the “braai”/ BBQ. But you need the right fish – it has to be firm and a bit fatty so as not to dry out.
So Mackrell – what a great fish for the “braai”. It is a nice firm, fatty fish, so its perfect for the open flame. It also has a robust flavour, so the addition of my Basic Fish Marinade (recipe here) only adds to the experience.
Doing fish in general is a bit of a trick – the fish has to be cooked through (depending on what fish), yet it needs to still be delicate and moist. What most people forget about cooking fish is that you actually need to remove it off the heat when it is still slightly underdone, because it continues to cook once removed from the heat. So you need to experiment and be confident. Then when it comes to the “braai” it takes an extra bit of skill because you here you are dealing with variant heat – so you need to know your fire.
If you get it right it is just fantastic, but if it is slightly overcooked, it is dry and floury in the mouth. Practice, practice, practice.
RECIPE TIP 1: You do not want to marinade the fish for too long. I marinade the fish just before starting the fire so that by the time the coals are ready (about 20-30 minutes) the fish has had enough time in the marinade.
RECIPE TIP 2: Your fire needs to be right – your coals are ready when you can hold your hand at grid level for at least 20 seconds before it becomes too hot.