Cradock - It's easy to mess up fish braaied on open coals, but it is also easy to get it right. The key is simplicity, oil, a watchful eye and quick work. The first time I braaied a whole fish, many ...

8. pinch of cayenne pepper or four drops of tabasco sauce. Melt the butter and remove from the heat. Mix in the other ingredients. It does not matter what type of fish you choose, but obviously a ...

• Wash all the vegetables you have diced and make sure they’re lined up neatly in a plate, and put them aside (along with the grated cheese). • Wash and dry the snoek and trim away any visible fins. • ...

I used a carpenter, a variety of sea bream, which has firm flesh which is wonderfully succulent if cooked right. It was a rather thick fish so I cooked it for 10 minutes on each side. You could use ...

Summer’s nearly here and time is right for dancing on the beach like they do on the West Coast. On the western shores of South Africa they eat their fish with apricot jam, bread and butter. It’s an ...

Ah, the braai — a word that stirs the heart of every South African. More than a cooking method, the braai is a tradition, a ceremony, a moment where we gather around the flames to celebrate heritage ...

1 Apricot glaze Mix all the ingredients in a small saucepan and cook open. Stir often until it becomes jammy, ±10 minutes. Remove and set aside. 2 Fish Prepare medium coals. Brush the meaty side of ...