Method

Yellowtail

Use rooikrans wood to make a fire and prepare a braai grid that can close.

Hold the cleaned fish firmly and cut through the top of the stomach cavity along the top of the fish, from head to tail, making sure that you do not cut all the way through. Open the fish, rub the cavity with olive oil and season with salt and pepper to taste. Place the fish, flesh-side down, on the braai grid.

Place the grid about 150 mm above the coals – the coals must be so hot that you cannot hold your hand near them – and braai until the flesh just begins to go opaque.

Remove the grid from the fire and open it so that the flesh side of the fish is facing up. Place the coriander, dill and lemongrass on the flesh of one half of the fish. Drizzle a little olive oil over the herbs and gently close the fish. Close the grid and place it about 250 mm above the hot coals.

Turn the grid over about four times to evenly cook the fish.

The fish skin will crisp and colour and the fish juices will start to drip on the fire when the fish is done. Take care not to overcook the fish because the flesh will dry out.   

Sweet potatoes

Preheat the oven to 200 °C.

Rub the sweet potatoes with olive oil and a little salt. Place the sweet potatoes in a roasting pan and bake for 1 hour, or until they are soft and have started to caramelise.

Remove the lemongrass and bunches of herbs and close the fish. Place the whole closed fish and the sweet potatoes on a platter and serve immediately. Enjoy!