Cut three or four diagonal slashes into each piece of fish, then set aside.
To make the masala, put the shallots, garlic, ginger, chilli powder, paprika, black pepper, ground coriander, cumin, turmeric and coconut oil in a food processor, and whizz to a very thick paste.
Season the fish, then smear all over with the marinade, really working it into the slashes.
Put two overlapping pieces of foil, slightly bigger than the fish, on a worksurface and put the fish and any marinade in the middle, scattering the curry leaves over both sides.
Put two more sheets of foil directly on top, then crimp all of the edges together to completely seal in the fish. Chill for at least 2 hours but preferably overnight.
To make the rice salad, first tip the rice into a small pan with 400ml of water and a pinch of salt. Simmer for 1 minute over a high heat, then reduce the heat to low and cook for 9 minutes, covered with a lid.
Remove from the heat and leave to steam for 10 minutes. Cool completely and chill.
When you’re ready to cook the fish, finish the rice salad by tossing the cooked rice with the remaining ingredients, except the coconut chips and spring onions. Season and chill until needed.
Heat a barbecue to medium-high or the oven to 220C/fan 200C/gas 7. Cook the fish parcel directly over the coals for 10 minutes, then carefully lay a baking tray on top of the parcel and flip the whole thing over (be sure to wear oven gloves).
Cook for a further 10 minutes or until the fish is cooked through. If using the oven, roast for 30 minutes until just cooked through, then heat the grill to high, remove the top layer of foil and grill until slightly crispy.
Top the rice salad with the coconut chips and spring onions, and serve with the fish and lime wedges for squeezing over.
Preheat barbecue to medium-high. Place a large sheet of foil on bench and top with baking paper. Place salmon on paper. Brush all over with olive oil and season with salt and pepper. Fold baking paper and foil over salmon to enclose. Transfer parcel to barbecue. Close hood and cook for 20 minutes.
2.Meanwhile, combine capers, onion, herbs, lemon rind and oil in a bowl.
3.Remove salmon from barbecue and rest for 5 minutes. Unwrap. Transfer to a serving platter and spread with herb mixture. Top with lemon. Serve with one of our ready-made Gold salads.
Almond skordalia, lemon & dill pilaf, and lemon wedges (optional), to serve
2 tbs lemon juice, or more to taste
1/3 cup (80ml) extra virgin olive oil
1 tbs small salted capers, rinsed, drained
1 tbs finely shredded oregano leaves
Preheat a barbecue or large chargrill pan to medium-high.
Brush the salmon fillets lightly with oil and season.
Cook fillets, covered with the hood if using the barbecue, for 3 minutes, then carefully turn over and cook for a further 3 minutes or until cooked but still slightly translucent in the centre. Loosely cover with foil and rest for a few minutes.
For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves.
Whisk in the oil, then stir in the capers and oregano leaves just before serving.
To serve, divide the salmon among plates and spoon the dressing over the top.
Serve with almond skordalia, dill pilaf and lemon wedges, if desired.
For more similar awesome prawn braai recipes and prawn braai ideas, braai marinades click here! more recipes…
12 shell-on mozambican prawns
4 tablespoons sweet chilli sauce
2 limes or lemons
1 tablespoon fish sauce
1/2 a bunch of fresh coriander
1 fresh red chilli
4 cm piece of ginger
2 clove of garlic
a dash of soy sauce
1 stem fresh lemon grass ( if you can get it )
Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.
Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic (and lemongrass if you have it) , then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.
When you’re ready, preheat the braai. Cook the racks on a hot braai for 4 – 5 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.
Once cooked, remove to a serving board, squeeze over the juice from the remaining lime/lemon, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.
18 extra-large green king prawns, peeled (tails intact), deveined
1 bunch asparagus, cut into 3cm lengths
150g dried chorizo, cut into 18 pieces
Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for 30 minutes to marinate.
Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto each skewer. Repeat with remaining ingredients to make 18 skewers.
Grill skewers, in batches, for 3 minutes each side or until cooked through. Scatter with remaining 1 tbs oregano. Brush orange wedges with a little extra oil, then grill for 2 minutes each side or until charred. Serve with prawn skewers.
6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)
2 tbs rice bran oil
2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions
¼ bunch coriander, chopped
Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.How to prepare prawns
Heat a barbecue or grill pan to medium-high heat.
Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.
Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.
Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.
Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.
Rinse the fish fillets and lay it onto paper towels. Use the paper towels to pat the fish dry and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).
Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest and marinade while you fire up the grill.
Get your grill heat to high and allow it to heat for 5 to 10 minutes until the grill is very hot. Carry the fish out and open the lid to the grill, it should be very hot. Use a brush to scrap the grill grate clean and then lower the temperature to low. Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed, without turning for 7 to 10 minutes (chances are really good your fish will be done right at 7 minutes unless it is very thick, check it 7 minutes!).
The fish should be white and flakey when you test it with the end of a paring knife. Using a metal spatula remove from the grill.
Sprinkle with additional sea salt and lemon juice before serving and then serve with additional lemon slices and chopped parsley to suit individual tastes