Fish Braai

Fresh Shad, caught a few hours ago - gutted and descaled.

I like to take the head off and remove the rib cage as it gets rid of many of the small bones.

Cut deep into the fish as to make a pocket for your filling.

Take some Butter, Fresh Garlic, Chopped Green Pepper and whatever other flavourings you like. I used a few curry leaves.

Melt in the Microwave and get ready to pour into the fish.

Place Fish on some TinFoil and fill with chopped onions and pourthe garlic butter into the pocket.

Season with whatever spices you wish and the wrap up into a sealed parcel.

get your Braai ready, I mix my coals with acorns as it gives an interesting flavour.

Start with a bit of parraffin. Clean and easy.

Our Chickens called Steve Irwin and Kentucky.

My Son James-Dylan - named after James Hetfield from Metallica. He loves to help with whatever I am doing.

Back to business. Place foil parcels a few centimetres above the coals, preferably on a double sided grille for easy flipping.

Nothing Fancy - just simple campfire food. Everyday is a holiday !!

Remove when you get the feeling thats its cooked. To be sure, feel it with your finger (dont burn) - when it feels firm, its usually cooked. Prick with a fork and if the fork comes out clean, then it means that its ready.

Hint - When wrapping your fish in the tinfoil, put an extra layer on the outside that you can remove, so that you can serve a clean parcel straight ontp a plate. Its a nice experience for your guests to open it up themselves.

When the skin sticks to the foil and peels off lke this, its a sign that its perfectly cooked.

A closer look, still nice and moist, with all the flavours or garlic, onion, green pepper and butter.

Hows That ? Double click for a closer look !!

Such a nice meal, you can add bacon, thinly sliced butternut, fresh herbs or whatever variation of fillings you wish. Try feta and olives with tomato and top with mozarella (Pizza Fish)