Fish Braai

Fresh, simple and bloody delicious.

What I love about this recipe is the smoky flavour the wood fire and ingredients give the fish....

Get your wood fire started...

1 Large filleted or butterflied hake, or you can use the I&J hake fillets (Defrosted)
Sprinkle Robertsons Fish Spice on to the hake before you get your ingredients for the toppings together.

For your toppings:

1 chopped tomato (Large) or 2 medium
1 chopped onion (Medium) or 1/2 large
1 chopped bell pepper
1T of crushed chilli/chilli flakes
Salt
Freshly ground black pepper
1T Crushed Garlic
1T Fish Sauce
1T Lemon juice
2T Oil
1t dried parsley

Place your hake on a large peice of heavy foil, large enough to make a parcel. Ladel the toppings covering the hake pieces in full. Wrap up the fish making a parcel and sealing all the ends.
Throw this on your braai.

Braai for at least 40 minutes without turning.