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Recipes

Willem’s Asian Trout on the braai

By February 24, 2021February 22nd, 2024No Comments















Ingredients

  

  • 1 whole Fresh water rainbow trout OR clean fillet pieces gutted
  • 2 tsp Himalayan pink salt fine
  • 100 g Butter melted
  • 3 tbsp GMP free Soy sauce from Good Life Organic
  • 2 cloves Fresh garlic chopped
  • 2 cm Fresh ginger root grated
  • 1 tsp Taste of Thai spice mix from Good Life Organic
  • 1 tsp Marvelous Masala spice mix from Good Life Organic
  • 1 whole Lemon halved

Ingredients

  

  • 1 whole Fresh water rainbow trout OR clean fillet pieces gutted
  • 2 tsp Himalayan pink salt fine
  • 100 g Butter melted
  • 3 tbsp GMP free Soy sauce from Good Life Organic
  • 2 cloves Fresh garlic chopped
  • 2 cm Fresh ginger root grated
  • 1 tsp Taste of Thai spice mix from Good Life Organic
  • 1 tsp Marvelous Masala spice mix from Good Life Organic
  • 1 whole Lemon halved
  • 1 whole Fresh water rainbow trout OR clean fillet pieces gutted
  • 2 tsp Himalayan pink salt fine
  • 100 g Butter melted
  • 3 tbsp GMP free Soy sauce from Good Life Organic
  • 2 cloves Fresh garlic chopped
  • 2 cm Fresh ginger root grated
  • 1 tsp Taste of Thai spice mix from Good Life Organic
  • 1 tsp Marvelous Masala spice mix from Good Life Organic
  • 1 whole Lemon halved
  • 1 whole Fresh water rainbow trout OR clean fillet pieces gutted

    • 1
    whole
    Fresh water rainbow trout OR clean fillet pieces
    gutted

  • 2 tsp Himalayan pink salt fine

    • 2
    tsp
    Himalayan pink salt
    fine

  • 100 g Butter melted

    • 100
    g
    Butter
    melted

  • 3 tbsp GMP free Soy sauce from Good Life Organic

    • 3
    tbsp
    GMP free Soy sauce from Good Life Organic

  • 2 cloves Fresh garlic chopped

    • 2
    cloves
    Fresh garlic
    chopped

  • 2 cm Fresh ginger root grated

    • 2
    cm
    Fresh ginger root
    grated

  • 1 tsp Taste of Thai spice mix from Good Life Organic

    • 1
    tsp
    Taste of Thai spice mix from Good Life Organic

  • 1 tsp Marvelous Masala spice mix from Good Life Organic

    • 1
    tsp
    Marvelous Masala spice mix from Good Life Organic

  • 1 whole Lemon halved

    • 1
    whole
    Lemon
    halved

    Instructions

     

    • The fire: Make a nice big fire and ensure that you will have very hot coals by the time you start braaiing the fish. Fish takes only a few minutes to cook through, and you still want crispy pieces on the outside too.
    • The fish: Working with only the fillets or flesh part of the fish, get someone to remove the head for you if need be.
    • Fold the fish open on a tray so that the skin is at the bottom and the pink flesh to the top.
    • Sprinkle some salt over the flesh part and keep the fish aside while you work on the marinade.
    • The marinade: While melting the butter in a sauce pan on the stove, add the rest of the ingredients for the marinade too.
    • Braaiing: With a basting brush, brush the marinade over the skin part of the fish and place the fish skin-down on the braai grid.
    • Brush some more marinade on the flesh side now facing the top.
    • Braai your fish skin-down for about 5 minutes, brushing some more marinade on every minute or so.
    • Flip the grid so the flesh is now to the bottom, and braai the fish another 2 or so minutes, brushing more marinade over the skin part.
    • Remove the grid from the fire and place the fillets skin-down on a beautiful flat plate, squeezing some lemon juice over it. ENJOY!

    Instructions

     

    • The fire: Make a nice big fire and ensure that you will have very hot coals by the time you start braaiing the fish. Fish takes only a few minutes to cook through, and you still want crispy pieces on the outside too.
    • The fish: Working with only the fillets or flesh part of the fish, get someone to remove the head for you if need be.
    • Fold the fish open on a tray so that the skin is at the bottom and the pink flesh to the top.
    • Sprinkle some salt over the flesh part and keep the fish aside while you work on the marinade.
    • The marinade: While melting the butter in a sauce pan on the stove, add the rest of the ingredients for the marinade too.
    • Braaiing: With a basting brush, brush the marinade over the skin part of the fish and place the fish skin-down on the braai grid.
    • Brush some more marinade on the flesh side now facing the top.
    • Braai your fish skin-down for about 5 minutes, brushing some more marinade on every minute or so.
    • Flip the grid so the flesh is now to the bottom, and braai the fish another 2 or so minutes, brushing more marinade over the skin part.
    • Remove the grid from the fire and place the fillets skin-down on a beautiful flat plate, squeezing some lemon juice over it. ENJOY!
    • The fire: Make a nice big fire and ensure that you will have very hot coals by the time you start braaiing the fish. Fish takes only a few minutes to cook through, and you still want crispy pieces on the outside too.
    • The fish: Working with only the fillets or flesh part of the fish, get someone to remove the head for you if need be.
    • Fold the fish open on a tray so that the skin is at the bottom and the pink flesh to the top.
    • Sprinkle some salt over the flesh part and keep the fish aside while you work on the marinade.
    • The marinade: While melting the butter in a sauce pan on the stove, add the rest of the ingredients for the marinade too.
    • Braaiing: With a basting brush, brush the marinade over the skin part of the fish and place the fish skin-down on the braai grid.
    • Brush some more marinade on the flesh side now facing the top.
    • Braai your fish skin-down for about 5 minutes, brushing some more marinade on every minute or so.
    • Flip the grid so the flesh is now to the bottom, and braai the fish another 2 or so minutes, brushing more marinade over the skin part.
    • Remove the grid from the fire and place the fillets skin-down on a beautiful flat plate, squeezing some lemon juice over it. ENJOY!
  • The fire: Make a nice big fire and ensure that you will have very hot coals by the time you start braaiing the fish. Fish takes only a few minutes to cook through, and you still want crispy pieces on the outside too.
    • The fire: Make a nice big fire and ensure that you will have very hot coals by the time you start braaiing the fish. Fish takes only a few minutes to cook through, and you still want crispy pieces on the outside too.

    The fire: Make a nice big fire and ensure that you will have very hot coals by the time you start braaiing the fish. Fish takes only a few minutes to cook through, and you still want crispy pieces on the outside too.

  • The fish: Working with only the fillets or flesh part of the fish, get someone to remove the head for you if need be.
    • The fish: Working with only the fillets or flesh part of the fish, get someone to remove the head for you if need be.

    The fish: Working with only the fillets or flesh part of the fish, get someone to remove the head for you if need be.

  • Fold the fish open on a tray so that the skin is at the bottom and the pink flesh to the top.

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    Fold the fish open on a tray so that the skin is at the bottom and the pink flesh to the top.

    Fold the fish open on a tray so that the skin is at the bottom and the pink flesh to the top.

  • Sprinkle some salt over the flesh part and keep the fish aside while you work on the marinade.
    • Sprinkle some salt over the flesh part and keep the fish aside while you work on the marinade.

    Sprinkle some salt over the flesh part and keep the fish aside while you work on the marinade.

  • The marinade: While melting the butter in a sauce pan on the stove, add the rest of the ingredients for the marinade too.
    • The marinade: While melting the butter in a sauce pan on the stove, add the rest of the ingredients for the marinade too.

    The marinade: While melting the butter in a sauce pan on the stove, add the rest of the ingredients for the marinade too.

  • Braaiing: With a basting brush, brush the marinade over the skin part of the fish and place the fish skin-down on the braai grid.
    • Braaiing: With a basting brush, brush the marinade over the skin part of the fish and place the fish skin-down on the braai grid.

    Braaiing: With a basting brush, brush the marinade over the skin part of the fish and place the fish skin-down on the braai grid.

  • Brush some more marinade on the flesh side now facing the top.
    • Brush some more marinade on the flesh side now facing the top.

    Brush some more marinade on the flesh side now facing the top.

  • Braai your fish skin-down for about 5 minutes, brushing some more marinade on every minute or so.
    • Braai your fish skin-down for about 5 minutes, brushing some more marinade on every minute or so.

    Braai your fish skin-down for about 5 minutes, brushing some more marinade on every minute or so.

  • Flip the grid so the flesh is now to the bottom, and braai the fish another 2 or so minutes, brushing more marinade over the skin part.
    • Flip the grid so the flesh is now to the bottom, and braai the fish another 2 or so minutes, brushing more marinade over the skin part.

    Flip the grid so the flesh is now to the bottom, and braai the fish another 2 or so minutes, brushing more marinade over the skin part.

  • Remove the grid from the fire and place the fillets skin-down on a beautiful flat plate, squeezing some lemon juice over it. ENJOY!
    • Remove the grid from the fire and place the fillets skin-down on a beautiful flat plate, squeezing some lemon juice over it. ENJOY!

    Remove the grid from the fire and place the fillets skin-down on a beautiful flat plate, squeezing some lemon juice over it. ENJOY!




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