Galjoen Braai

So you've caught your Galjoen... now what? How are you going to cook it?

Here's a great recipe to try out on the braai!

What you'll need:

• 1 Fresh Galjoen, about 1.5kg, scaled but not skinned
• 50ml (3 Tablespoons) butter, melted
• 50ml (3 Tablespoons) cooking oil
• 50ml (3 Tablespoons) coarse salt
• 30ml (2 Tablespoons) lemon juice

Steps:

1. Vlek open the Galjoen, leaving intact the stomach area which contains most of the fat.
2. Remove the entrails carfully and wipe the fish clean inside and out.
3. Mix together the butter, cooking oil, a little bit of salt and brush over the skin.
4. Sprinkle the rest of the coarse salt generously over the flesh of the fish and place in a well oiled grid.
5. Braai the Galjoen about 300mm above moderate coals.
6. When the skin is crisp and golden brown, turn the fish over and lower the grid to brown the flesh quickly without letting it become dry.
7. Baste with lemon juice from time to time.

This recipe serves 4 and is traditionally served with brown bread and grape jam.

If you have a recipe you'd like to share, post it to our Facebook page and we might just feature it here on our blog!