There are several different ways to braai fish, from the quick and easy but overly generous ‘street’ style to the more involved ‘country house’ method. While some people might argue that the former is the best way to go about it, the latter is considered the more traditional approach in South Africa. Let’s now discuss how long you should leave the fish in the oven until the scales begin to flake off and the flesh is tender enough to eat:
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Start With Fresh Fish
If you’re heading upcountry for a safari camp, the easiest and most convenient way to cook your fish is fresh. You can either purchase it from a local shop or catch it yourself. If you’re braaiing fish for your hiking group, then you can either go for a picnic and braai some trout or perch, or cook a couple of fish at a time in your pan. Since you’ll most likely be on the road for a while, you might want to think about storing ice packs in your freezer to keep your seafood cold. Having fresh fish is ideal, as the taste is unmatched and you can always prepare it however you like.
10 Minutes
For most people, fillets and steaks, the recommended cooking time is 10 minutes per side. This is because fatty fish like salmon and mackerel take longer to cook. For bass, perch, and similar fish, you should leave them in for 12 to 15 minutes per side, depending on the thickness of the fish. When you’ve done testing this method on little fish or steak, then you can go ahead and give it a go with the bigger ones. Remember – you’re cooking a meal for yourself or for others, so take that into consideration when you’re estimating the amount of time needed for the dish.
15 Minutes
For our second method, we’re going to braai thick steaks, cutlets, and similar items. Since these are thicker than usual, you need to extend the cooking time a bit. The popular recommendation here is 15 minutes per side for flank steaks and similar items. You should leave smaller fish like trout and most fish steaks in for only 10 minutes per side, as they have a tendency to become dry if over-cooked. Thicker fish and meat should be cooked longer, until they’re tender and the flesh practically melts in your mouth. You should always check for doneness before serving, especially when using a gas stove, as you might want to put your food on a plate or platter for easier serving.
20 Minutes
Let’s now discuss how long you should leave your lamb, beef, and similar items in the oven. These items are cut into bigger chunks than most fish, so you need to extend the cooking time. The general recommendation here is 20 minutes per side for a well-done lamb chop or similar item. When you’ve mastered that method, then try switching to a charcoal stove, which can be more enjoyable to use. You’ll find that the meat comes out juicy and the flavors infuse more deeply.
You might not want to overcook your lamb, as it can become dry and tough. The same goes for briskets, as they tend to release a lot of liquid once cooked. When you try this method with larger animals like pigs and goats, then you’re more likely to succeed. Remember to use a meat thermometer to check if the meat is cooked properly. Having a thermometer might also prove useful when preparing some other types of game, as the rules change a bit from one animal to the next. Make sure to take that into consideration before you start frying game meats. To avoid any accidents, make sure to thoroughly wash your hands before and after handling raw meat, especially if you’re cooking on an open fire, as some people might get seriously sick from the bacteria that is transmitted through touch. When you’re using a charcoal stove, then make sure to clean it thoroughly after every use, to avoid any dangerous bacteria growing in the belly of your grill.
30 Minutes
Last but not least, we have some fast food fish recipes that you might want to try. Some of these can be cooked quickly, while others need more attention. Thicker and larger fish like salmon, trout, and tuna should be cooked on a rack in the oven, separated from the smaller fish like blue-eyes, which should be cooked on the grill directly over the fire. The key to preparing fish in a hurry is to use high-quality ingredients and fresh fish whenever possible. You might have noticed that store-bought fish often contains loads of artificial sweeteners and preservatives. While these might be convenient for the manufacturer, it’s certainly not what you’re paying for when buying cheaply made fish. Go for the fresh stuff as often as possible and you’ll be rewarded with a more flavorful dish. In a hurry? You can always poach or bake your fish instead, which might be suitable for smaller gatherings.
There you have it. Three different methods for cooking fish, all with their perks and quirks. Each one has its place and you most certainly should not be afraid to experiment, particularly if you’re cooking for yourself or a small group of close friends and family. One thing is for sure – if you follow these tips, you’ll end up with delicious, organic, and very affordable dinners that will stick to your ribs and make your heart feel warm. Thanks for reading! We hope this was helpful.