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  • 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


  • 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!