Basting and braaing fish fillets
1. Get hold of a folding sandwich grid that can be turned
2. Make sure the grid is clean and well-oiled to prevent sticking
3. Baste your fish regularly with melted butter
Braai the flesh side first until you have a great golden colour then turn over and cook until done. Remove from the fire just before the fish is cooked to prevent drying out.
We highly recommend these two easy basting sauces from Julie Carter of Ocean Jewels.
#1 Apricot jam, mustard and garlic
125g melted butter
Squeeze lemon juice
2 cloves garlic crushed
2 large tablespoons apricot jam
1 tablespoon granular mustard
Freshly ground pepper
1 egg, beaten
Melt butter. Add lemon, jam and seasoning and heat until the jam has melted. Once the mixture is cool add the egg and mix. Baste the fish frequently with this mixture. Great with Angelfish, Snoek or Yellowtail.
#2 Soya, honey & ginger
½ cup soya sauce
2 tablespoons honey
1 tablespoons fresh ginger
Chilli, finely chopped
Simply mix together. Great with Yellowtail, Angelfish, or whitefish such as Cob.
Happy fish magic making, people.