Chef Shaun Dampies shares his favourite Fish braai tips!

“With spring around the corner, the weather is sure to get warmer and what better way to embrace this than by having a good old braai, ” says Granny Mouse Country House & Spa Executive Chef Shaun Dampies.

For him, a fish braai always goes down well with many guests and is a twist on the standard braaivleis.

Here are his tips for creating the perfect fish braai:

Firstly, the fish must be fresh, firm and scaled and should be washed after scaling to ensure all scales are removed.

Secondly, dry the fish with a paper towel or a clean hand towel and then season the fish on the meat side with only dry ingredients.

Thirdly, make sure the fire or coals are nice and hot, evenly spread out and that your grill is clean.

Next, salt the fish with a generous amount of salt (coarse salt is best ) on the skin of the fish, as this will ensure the fish does not stick to the grill and will also season the fish. It will also draw out the remaining moisture from the skin.

Place the fish on the grill, skin side down to crisp up

The, once you see the flesh side of the fish start to cook on the sides, turn the fish over and open the grill slowly. Using a basting brush, push on the skin to release the parts of the skin that might stick

Once the grill is open, baste the skin of fish, with a basting of your choice, and close the grill

Remember to always check that your heat is not to hot but also not to cold – too hot will dry out the fish!

Once the fish is basted on the skin side, turn the fish around and baste the fish on the flesh side and make sure it’s cooked all the way through.

If you love using lemon, squeeze some lemon on after the fish is cooked and served with garlic bread and side salad.

These quick cooking tips are sure to have your guests coming back for more. For more fun recipe’s and tips contact Chef Shaun Dampies on 033 234 4071.