Tips

How to braai fish without it sticking

Which fish to braai, whole vs fillets vs butterflied, why you oil the fish and not the grid, the right heat, when to turn, and how to tell when it is done.

Fish sticks to the grid for three reasons: the grid is dirty, the fish is wet, or you turned it too soon. This guide shows how to avoid all three and get fish off the fire in one piece.

Choose the right fish

Firm, oily fish hold together best over coals. Delicate white fish fall apart easily and need more help.

Whole, fillets or butterflied

• Whole fish are the most forgiving. The skin and bones protect the flesh. Make 2 or 3 shallow cuts on each side so the heat reaches the middle. See whole braaied yellowtail.
• Butterflied fish are the classic South African way. The fish is split along the belly and opened flat, with the skin left on. It cooks fast and evenly, and the skin holds it together.
• Fillets are the hardest. Keep the skin on if you can, and choose fillets at least 2.5 cm (1 inch) thick. Thin skinless fillets belong in foil.

Use a hinged grid

A hinged grid lets you turn the whole fish at once without sliding anything under it. Use a clean one, and close it so it holds the fish gently. Too tight and it cuts into the flesh. Too loose and the fish slides when you turn it.

Get the grid clean and hot

Brush the grid clean and let it heat over the coals for 5 minutes before the fish goes on. Fish sticks to old residue more than to bare steel. See cleaning the braai grid.

Oil the fish, not the grid

Pat the fish dry with paper towels, inside and out. A dry surface browns, and a wet one steams and sticks. Then rub oil over the skin and flesh with your hands. Oil brushed on a hot grid mostly burns off before the fish arrives. A light wipe of oil on the grid as well does no harm.

Salt the fish just before it goes on. Salt left on for an hour pulls water to the surface.

Heat

Braai fish over medium coals, where you can hold your hand at grid height for 5 to 6 seconds. Hot coals burn the skin before the middle cooks. Low coals never let the skin crisp and release. See reading your coals.

Skin side first, then wait

1. Put the fish skin side down on the coals.
2. Leave it alone. Most of the cooking happens on the skin side, about two thirds of the total time.
3. Test it after 6 to 8 minutes for a butterflied fish. Lift one corner of the grid. If the skin pulls away from the bars on its own, it is ready to turn. If it sticks, give it 1 to 2 more minutes.
4. Turn the grid and cook the flesh side for 3 to 5 minutes. Baste the flesh with butter or a glaze now, as in apricot glazed braai fish.

As a rough guide, allow about 10 minutes for every 2.5 cm (1 inch) of thickness. Whole fish of 1.5 to 2 kg (3 1/4 to 4 1/2 lb) take 25 to 35 minutes, turned two or three times, with the coals a little lower.

When it is done

Fish is safe at 63°C (145°F) in the thickest part. Without a thermometer, push a knife into the thickest part and twist. The flesh should be opaque all the way through and flake easily. Take thick fish off a degree or two early, because it keeps cooking for a few minutes on the plate.

The foil method for delicate fish

For hake, sole or thin fillets, tear a sheet of heavy foil, brush it with oil or butter, and lay the fish on top. Add lemon slices, garlic and herbs. Either fold it into a sealed parcel or leave it open on the grid over medium coals. A 2 cm (3/4 inch) fillet takes 8 to 12 minutes and does not need turning. You lose the smoky crust, but the fish stays whole.

Prawns and shellfish

The same rules apply: dry, oiled, medium coals, and a hinged grid or skewers. Prawns are done when they turn pink and curl. See garlic butter prawns.