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Fish Braai with chili & galangal

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Ingredients

Fish
1 Whole fish, gutted and scaled (Main)

Fish marinade
30 g Red chillies, (frozen long red chillis from Asian stores are great for marinades) (Main)
40 ml Fish sauce
15 g Green peppercorns, (available in brine from Asian stores)
30 g Galangal, (available frozen from Asian stores) (Main)
15 g Turmeric root, (available frozen from Asian stores)
50 ml Canola oil

Directions

  1. Blend all the ingredients in a food processor until a smooth paste, or bash all ingredients except the oil in a mortar and pestle and then mix in the oil at the end.
  2. Clean the fish and pat dry. Make sure all the scales have been removed and then make some deep cuts in each side of the fish and slather the marinade all over, pushing it right into the cuts of meat to get the flavor in there. Leave to marinate for an hour or up to overnight.
  3. Lay out a piece of foil, then put some baking paper on top. Lay the fish on the paper and wrap the fish into a parcel.
  4. Put the parcel on the grill and cook until the flesh is cooked through (check after 12 minutes or so, then every few minutes after ) cook time depends on the size of your fish and how hot the bbq is. If your bbq has a lid, then cook with the lid down.
  5. Put 2T flaky sea salt into a saucer with some chopped chilis as a dipping sauce. Grill some lime halves on the bbq then squeeze them over the salt to make a slurry.
  6. Serve with any fresh herbs you find, such as coriander, mint, Thai basil, Vietnamese mint.

Fish Braai with chili & galangal

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Ingredients

Fish
1 Whole fish, gutted and scaled (Main)

Fish marinade
30 g Red chillies, (frozen long red chillis from Asian stores are great for marinades) (Main)
40 ml Fish sauce
15 g Green peppercorns, (available in brine from Asian stores)
30 g Galangal, (available frozen from Asian stores) (Main)
15 g Turmeric root, (available frozen from Asian stores)
50 ml Canola oil

Directions

  1. Blend all the ingredients in a food processor until a smooth paste, or bash all ingredients except the oil in a mortar and pestle and then mix in the oil at the end.
  2. Clean the fish and pat dry. Make sure all the scales have been removed and then make some deep cuts in each side of the fish and slather the marinade all over, pushing it right into the cuts of meat to get the flavor in there. Leave to marinate for an hour or up to overnight.
  3. Lay out a piece of foil, then put some baking paper on top. Lay the fish on the paper and wrap the fish into a parcel.
  4. Put the parcel on the grill and cook until the flesh is cooked through (check after 12 minutes or so, then every few minutes after ) cook time depends on the size of your fish and how hot the bbq is. If your bbq has a lid, then cook with the lid down.
  5. Put 2T flaky sea salt into a saucer with some chopped chilis as a dipping sauce. Grill some lime halves on the bbq then squeeze them over the salt to make a slurry.
  6. Serve with any fresh herbs you find, such as coriander, mint, Thai basil, Vietnamese mint.

Whole Fish Braai with Soy Ginger Sauce

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Ingredients

  • 2 whole red snapper, cleaned and scaled
  • 1 bunch green onions, washed and sliced into 1-1/2 inch pieces
  • 1 lime, sliced
  • 1 bunch cilantro, washed

For the Sauce:

  • 1/3 cup low sodium soy sauce
  • 1 Tbsp grated ginger
  • 1 Tbsp rice wine vinegar
  • 1 tsp minced garlic optional
  • 1/2 tsp chile sauce optional

Directions

  1. Heat the grill to medium-high.Oil the outside of the fish with sesame oil and stuff fresh cilantro and sliced lime inside the fish cavity. Other herbs and lemon can easily be substituted.
  2. Place the fish on a rimless cookie sheet and slide onto the grill. Grill with lid closed for 6-8 minutes, depending on thickness.Flip and grill on the second side until the flesh is opaque (white) and flakes easily, another 6-8 minutes.Remove the fish from the grill using a fish spatula and slide onto the cookie sheet. 

Thai Grilled Whole Fish Braai With Coriander-Chili Sauce

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Ingredients

  • 1 small trout, cleaned
  • 1 dash sea salt, or kosher salt
  • 2 limes, plus wedges for serving
  • 1 cup vegetable oil, for deep-frying

For the Sauce:

  • 1/3 cup water
  • 1/2 tablespoon tamarind paste
  • 3 cloves garlic
  • 1 heaping teaspoon brown sugar
  • 1 thumb-sized piece galangal, or ginger, peeled and sliced
  • 1 cup fresh cilantro leaves and stems, plus more for garnish
  • 2 tablespoons fish sauce
  • 1 to 2 fresh red chiles, minced, deseeded for less heat
  • 1/2 red bell pepper, deseeded and diced

Directions

  1. Gather the ingredients.
  2. Pat fish dry. Make 2 to 3 diagonal cuts on the side of the fish (with the blade of the knife on an angle facing the head). The cuts should be several inches apart.
  3. Squeeze the juice of 1 to 2 limes over and inside fish. Sprinkle surface with sea salt and set aside while you prepare the sauce.
  4. Place water, tamarind (or lime juice + soy sauce), garlic, sugar, galangal (or ginger), coriander, fish sauce, and chiles in a food processor. Process well (or chop and mix by hand).
  5. Pour the sauce into a saucepan. Add the diced pepper and simmer over medium-low heat for 5 to 8 minutes. Taste the sauce for salt and sweet-sour balance, adding more fish sauce if not salty enough, and more sugar if you find it too sour. Cover and keep warm while you cook the fish.
  6. Grill the fish on the barbecue over medium-high heat (375 F), or deep-fry it in a wok or large frying pan with 1 cup canola or other vegetable oil. Allow to grill or fry about 5 minutes on each side, or until the flesh has browned and flakes easily. Don’t flip the fish too early, or the skin will stick to the pan/barbecue. Allow it to cook at least 2 minutes before turning.
  7. To serve, plate the fish and pour the sauce over. Garnish with sprigs of fresh coriander and wedges of lime. Serve with plenty of Thai jasmine rice and enjoy with a cold lager or glass of white wine.

Fish Grilling Tips

  • Make sure your grill is nice and clean before starting.
  • Once the grill is hot, lightly oil the grates. Fold up a paper towel into a square and saturate it with oil. Use a pair of tongs to rub the oil on the hot grill grates.
  • Don’t flip the fish until it’s completely cooked on the bottom side. This will help it separate from the grill.
  • Use a large, flat metal spatula (or two) to flip the fish. If you’re not sure if it’s done, use an instant-read thermometer. The internal temperature should be 65c.

Tangy Lemon and Herb Lamb Braai

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Ingredients

  • 1 kg (2lbs) lamb ribs
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tbsp chopped parsley
  • 2 tsp chopped rosemary
  • 1 tbsp dried mixed herbs
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 2 tsp salt
  • 1 tsp pepper

Directions

  1. Finely chop the herbs and garlic then place in a bowl. Add the oil, lemon juice, dried herbs, smoked paprika and chilli flakes then season generously with salt and pepper.
  2. Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge. 
  3. Grill the ribs over medium-hot heat for 20-30 minutes. It’s important to allow the fat to render out to give you the juiciest end result possible.
  4. Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons. 

Sweet and spicey Chicken Braai

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Ingredients:

  • 4 boneless skinless chicken breast, or 8 boneless thighs
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 2 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp sriracha sauce
  • 1/4 cup sweet thai chili sauce
  • 2 Tbsp honey
  • 1 lime (optional)
  • 2 green onions (for garnish)

Directions:

  1. Combine garlic, ginger, soy sauce, apple cider vinegar, sriracha sauce, chili sauce, and honey in a medium bowl. I doubled the recipe because I was cooking for a crowd!
  2. Fillet the chicken if you are using breasts – or, you can place them (one by one) in a large ziplock bag and pound them flat using a rolling pin or mallet. This makes them cook a little faster on the grill, which helps when grilling with a sweet sauce that can char.
  3. Place the chicken in a large glass casserole dish (or in a large ziplock bag) and pour 3/4 of the sauce over the top. Reserve 1/4 for brushing on the chicken at the end. 
  4. Cover the chicken and refrigerate for 2-3 hours or up to 6 hours.
  5. When it’s time to grill the chicken, oil the grill and place the chicken breasts on the grill and cook on medium heat until they are cooked through. It’s takes around 15-20 minutes, being sure to flip them!
  6. When the chicken is nearly done cooking,  brush the reserved sauce over them.
  7. Top with green onions and a squeeze of lime and serve!

Sweet & Spicy Ginger Chicken Braai

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Ingredients

  • 1/3 cup Soy Sauce
  • ¼ cup water
  • 2 tablespoons Toasted Sesame Oil or Olive Oil
  • 2 tablespoons Honey
  • 2 tablespoons Light Brown Sugar (or sub coconut sugar)
  • 1 small or medium lime, juiced
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon Crushed Red Pepper Flakes
  • 2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
  • To garnish:
  • Chopped Honey Roasted Peanuts
  • Diced green onion
  • Diced cilantro

Directions

  1. Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes.
  2. Reserve 1/2 cup of marinade and place in a small bowl in the fridge.
  3. You’ll use this for glazing the chicken on the grill later.
  4. Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade.
  5. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
  6. About a half hour before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature.
  7. Preheat a grill to 200´C
  8. Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip.
  9. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes.
  10. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
  11. To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
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braai chicken

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Sweet & Spicy Ginger Chicken Braai

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Ingredients

  • 1/3 cup Soy Sauce
  • ¼ cup water
  • 2 tablespoons Toasted Sesame Oil or Olive Oil
  • 2 tablespoons Honey
  • 2 tablespoons Light Brown Sugar (or sub coconut sugar)
  • 1 small or medium lime, juiced
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon Crushed Red Pepper Flakes
  • 2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
  • To garnish:
  • Chopped Honey Roasted Peanuts
  • Diced green onion
  • Diced cilantro

Directions

  1. Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes.
  2. Reserve 1/2 cup of marinade and place in a small bowl in the fridge.
  3. You’ll use this for glazing the chicken on the grill later.
  4. Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade.
  5. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
  6. About a half hour before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature.
  7. Preheat a grill to 200´C
  8. Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip.
  9. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes.
  10. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
  11. To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
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braai chicken

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Greek lamb braai chops

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Ingredients

For the marinade

  • 8 lamb rib chops (approx. 700g/ 25 oz.)
  • 1/3 of a cup olive oil
  • 1 clove of garlic
  • 1 1/2 tbsp mustard
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp dried oregano
  • 1 tbsp fresh chopped rosemary (optional)
  • zest of 1 lemon
  • 3–4 peppercorns

For the potatoes

  • 4 medium sized potatoes, cut into wedges
  • 1 large clove of garlic, minced
  • 50ml olive oil (1/4 of a cup)
  • 80ml water (1/3 of a cup)
  • 1 tsp dried oregano
  • juice of 1 lemon
  • 1/2 tsp semolina
  • salt and freshly ground pepper

Directions

  1. To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight).
  2. Return the lamb chops at room temperature and preheat the oven to 200C.
  3. Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend.
  4. Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).
  5. Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes.
  6. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.
  7. Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper. Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time.
  8. Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano. Enjoy!

Apricot Snoek Fish Braai

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A classic snoek braai recipe

Ingredients

  • 2 cloves Garlic
  • 1 Lemon, Zest and juice of
  • 125 ml Apricot jam, smooth
  • 2 tsp Cape malay curry powder
  • 1 Salt and black pepper, Coarse
  • 1 Olive oil
  • 150 g Butter
  • 1 Splash White wine
  • 1 Whole snoek, filleted

Directions

  1.  Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
  2. Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
  3. Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.
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