G & Yanika’s perfect Fish braai. JY SAL WIL PROE!

todayMay 17, 2024 28 3 5

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All this talk of the Bank Windhoek Seawork Seafood and Music Festival made us leka hungry. So we decided to follow age-old advice. Share and share alike, so here goes.

The perfect fish braai involves a combination of factors to achieve that delicious, succulent flavor:

  1. Fresh Fish: Start with the freshest fish you can find. Whether it’s snoek, yellowtail, or any other local favorite, freshness is key to a tasty braai.
  2. Preparation: Clean the fish thoroughly, removing scales and innards. Score the flesh with a sharp knife to allow flavors to penetrate. Season both the cavity and skin generously with a mix of salt, pepper, lemon juice, and perhaps some herbs like parsley or thyme, or anything that peaks your fancy.
  3. Marinade: While not always necessary, a good marinade can enhance the flavor of the fish. Consider a marinade with olive oil, garlic, lemon, and herbs. Allow the fish to marinate for at least 30 minutes to absorb the flavors.
  4. Heat Management: Braaiing fish requires careful heat management. You want medium heat to prevent burning while ensuring the fish cooks through evenly. Hot coals with a layer of ash are ideal. Place the fish on a well-oiled grid over the coals.
  5. Timing: Fish cooks relatively quickly, so keep a close eye on it. Depending on the size and type of fish, it may take around 10-15 minutes per side. Avoid flipping the fish too often to prevent it from falling apart.
  6. Basting: Basting with a butter and herb mixture adds moisture and flavor. Brush the fish with the basting mixture every few minutes while cooking.
  7. Wood Chips: For an extra layer of flavor, consider adding wood chips to the coals. Woods like cedar or applewood impart a subtle smokiness that complements the fish.
  8. Presentation: Once the fish is cooked through and flakes easily with a fork, carefully remove it from the grill. Transfer it to a serving platter and garnish with fresh herbs and lemon wedges for a beautiful presentation.
  9. Accompaniments: Serve your perfectly braaied fish with sides like mielie pap, potato salad, or fresh bread. A squeeze of lemon just before serving can brighten up the flavors.
  10. Enjoyment: Finally, the perfect fish braai is best enjoyed with family and friends outdoors, soaking in the ambiance of a truly Namibian braai while savoring each delicious bite of the perfectly cooked fish.

We somma threw in a recipe to help you along. Enjoy!




  • 3 Tbsp (45ml) butter
  • 3-4 fresh or 6-8 dried curry leaves
  • 1 onion, finely chopped
  • 1 Tbsp (15ml) medium curry powder
  • 1 tsp (5ml) each ground cumin and coriander
  • Salt and milled pepper
  • 1 (700g) whole snoek, butterflied



  • 1 onion, thickly sliced
  • ¼ cup (60ml) apricots, finely chopped
  • 3 fresh or 6 dried curry leaves
  • 2 Tbsp (30ml) chopped fresh coriander
  • ¼ cup (60ml) apricot jam
  • 1 Tbsp (15ml) desiccated coconut
  • Butcher’s string, soaked in water
  • Naan bread, for serving (any flatbread or crusty bread will work well here)



  1. Heat butter in a pan and sauté curry leaves and onion for 3-4 minutes.
  2. Add curry powder, cumin and coriander, and cook for 2 minutes more.
  3. Remove from heat.
  4. Season snoek and brush with half the curry butter.
  5. Combine stuffing ingredients and place on one side of the snoek.
  6. Fold to enclose and secure with butcher’s string.
  7. Braai snoek over medium coals for 15-20 minutes, basting frequently with remaining curry butter.
  8. Serve hot off the coals with naan or bread of choice.


If you want to save time and effort just pop on over to the Bank Windhoek Seawork Seafood and Music Festival. Thank us later!

Written by: Gerald

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