Braaiing Fish - An Underrated Favourite

When most South Africans think of a braai, they think steak, lamb chops, boerewors, and chicken (which some still argue belongs in a salad, but that's another story). But we believe that fish deserves a seat at the fire too.

We think the only reason it’s not on more grids is because people don’t know how to braai it properly. That’s why we’ve teamed up with Dawid from Lekker Weskus, who’s shared with us how to braai Angel Fish, one of the most underrated (and affordable) fish to throw on the flames.

Why Angel Fish?

Dawid swears by it. It’s not expensive, it's tasty, and if you can find it fresh, which, granted, can take some time, it’s super easy to braai. So, when Dawid walked into Charlie's Fish Shop in Saldanha and found Angel Fish, he knew it called for three things: fire, sea air and a recipe on how to braai fish.

This fish braai also doesn’t need low heat like many people think. While most people’s first answer to the question “how do I braai fish?” is usually “on low coals", Dawid’s recipe requires seriously hot coals. That’s where we come in.

Image by Lekker Weskus

How to get hot Braai coals with Namibian Hardwood and Donkey Long Tong

If you want your fish braaied perfectly, you need hot coals. That’s why we recommend Namibian Hardwood. Especially their Kameeldoring. Kameeldoring is known to burn hotter than other braai wood, which makes it perfect for searing fish. The Donkey Long Tong 80cm also ensures that you spend time actually braaiing the fish and not trying to protect your hands from the heat.

Here’s how to do it right:

1. Build a # with your Namibian Hardwood
Use 4 logs and stack them in a # formation for airflow.

2. Light your fire with kindling or firelighters
Get the base burning strong, and let the hardwood catch.

3. Use your Donkey Long Tong 80cm
Move and manage the wood and coals safely without burning your hands. It’s long, it’s strong, and it lets you control the fire with precision.

4. Wait for a glowing bed of coals
This takes around 30 to 40 minutes. You’ll know it’s ready when the flames die down and the wood glows red-hot with a grey ash coat.

Image by Lekker Weskus

The Right Tool for Every Fire

You'll also see in the image above that Dawid is using our Donkey Tong 69cm for fire management. When we designed the Donkey Tong 69cm, we planned on it handling meat. It’s built for grip and control. But you know what? We love seeing people use our tools their own way, just like Dawid.

Even though the Donkey Long Tong 80cm was made for fire management (lifting logs, rearranging coals, and staying far enough away from the flames), Dawid prefers using the Donkey Tong 69cm to manage his fire too. It works for him. That’s the thing about our products. Even though they’re made with a purpose, they're also versatile enough so you can use them as you want.

We’ve even heard of people using the Donkey Long Tong 80cm to catch spiders from a safe distance. Look, we didn’t officially test it on eight-legged intruders, but if that’s your style, who are we to judge?

At the end of the day, whether Dawid is searing Angel Fish or just stoking flames while chatting with friends and family, one thing stays the same: Donkey Long Tong is his Fire tool brand of choice. 

RECIPE

The Ultimate Braaied Angel Fish Recipe

Now that your coals are ready and your Donkey Tong 69cm is in hand, let’s get cooking. For this recipe, we won’t be stopping at a bit of lemon juice and salt (although that in itself is tasty). No, for this recipe we’ll be showing you how to make a citrus and soy marinade for your Angel Fish braai that will have all your guests asking for seconds.

Ingredients:

For the marinade:

• 1 clove of garlic
• 1 small knob of fresh ginger
• 1 tsp dried chilli flakes
• 1 tsp pink peppercorns (or black pepper)
• 2 tbsp soy sauce
• 1 generous squeeze of honey
• Half a juiced naartjie or orange

To finish:

• Juice of half a lime

Images by Lekker Weskus

Method: How to Braai Fish

Step 1 - Make the marinade
Finely grate garlic and ginger. Combine with the chilli flakes, pepper, soy sauce, honey, and juice from your naartjie. Simmer gently over hot coals for 5 minutes until slightly thickened.

Step 2 - Glaze the fish
Brush the warm marinade generously over your fish.

Step 3 - Braai the fish
Rub olive oil on the skin side to stop it from sticking to your grid.
Place the skin side down over the hot coals. Braai for 3–5 minutes. A bit of char is okay; that skin isn’t meant to be eaten.

Step 4 - Flip and finish
Turn your fish carefully and cook the flesh side for 2–3 minutes.

Step 5 - The final touch
Brush your fish with a last layer of marinade and squeeze the juice of half a lime over it just before serving.

Image by Lekker Weskus

How to Tell if Your Fish is Cooked

Fish can be tricky, but here’s a cheat from Lekker Weskus:

• The flesh should be white all the way through.
• You’ll notice tiny cracks start to form; that’s your signal to take it off the coals.
• And remember: fish continues to cook off the fire, so take it off when you think it’s about 90% done.

You can Braai Fish

And there you have it, how to braai fish the Lekker Weskus way.

Whether you’re lighting a fire by the sea or in your backyard, with Namibian Hardwood, Donkey Long Tong, and a Braai Fish recipe from Lekker Weskus, you’re well on your way to mastering the art of fish over fire. Because at the end of the day, fish should have an honorary place on the braai, and with this recipe, it will.

If you want more recipes on how to braai fish, then don’t forget to follow Lekker Weskus on Instagram for more sea-to-flame inspiration.

Image by Lekker Weskus