Prep Time10 minsCook Time25 minsTotal Time35 mins
A Cape-style braai, cooked right here in Australia
This recipe brings together the best of South African tradition with Aussie ingredients and OZ Braai gear. Instead of snoek, we’re grilling barramundi on the Camp Braai, cooking smoky beetroot slices in the Travel Braai, and firing everything up on the Compact Braai. Served with homemade roosterkoek and a tangy beetroot and feta salad, this is fire-to-plate cooking at its best.
Beetroot Salad
23 medium beetrootpeeled and sliced into 1cm rounds
Crumbled feta, to taste
Splash red wine vinegar
Drizzle of olive oil
Garlic & Lemon Basting
2 tbsp butter
2 garlic clovesfinely chopped
2 tbsp apricot jam
Juice of 1 lemon
Roosterkoek
3 cups plain flour
1 tbsp baking powder
2 tbsp sugar
1 BeerLager
2 tbsp butter
Extra melted butter for brushing
Barramundi
1 barramundi fillet skin on, half fillet works best
Apricot basting(above)
Potatofor rubbing grid
Instructions
1Char the beetroot
Place sliced beetroot in the Travel Braai grid and braai over medium-hot coals until charred and tender, turning occasionally.
2Make the basting
In a small pan over the fire, melt butter. Add chopped garlic, 2 tbsp apricot jam, and lemon juice. Stir until combined and fragrant. Keep warm.
3Mix the roosterkoek dough
In a bowl, combine flour, baking powder, and sugar. Add the lager, then the butter, and mix everything together. Knead lightly and shape into palm-sized buns.
4Cook the roosterkoek
Braai the buns on the grid over medium coals, turning until charred and sounding hollow when tapped (about 10–15 minutes). Brush with melted butter once off the fire.
5Prep the Camp Braai grid
Rub the grid with a cut potato to prevent sticking — simple, old-school trick.
6Score & cook the fish
Score the flesh of the barramundi both lengthways and across. Place it into the Camp Braai grid, skin-side down. Braai for a few minutes to let the skin crisp, then flip, baste the flesh side generously, and finish cooking. Continue flipping and basting for around 10 minutes total, until the fish is golden and sticky.
7Finish the salad
Arrange charred beetroot on a plate, crumble over feta, and dress with red wine vinegar and olive oil.
8Serve & enjoy
Plate the barra with a soft, buttery roosterkoek and the beetroot-feta salad. A lekker fire-cooked feed, right at home.
Equipment:
Enjoy!
Ingredients
Beetroot Salad
23 medium beetrootpeeled and sliced into 1cm rounds
Crumbled feta, to taste
Splash red wine vinegar
Drizzle of olive oil
Garlic & Lemon Basting
2 tbsp butter
2 garlic clovesfinely chopped
2 tbsp apricot jam
Juice of 1 lemon
Roosterkoek
3 cups plain flour
1 tbsp baking powder
2 tbsp sugar
1 BeerLager
2 tbsp butter
Extra melted butter for brushing
Barramundi
1 barramundi fillet skin on, half fillet works best
Apricot basting(above)
Potatofor rubbing grid
Directions
Instructions
1Char the beetroot
Place sliced beetroot in the Travel Braai grid and braai over medium-hot coals until charred and tender, turning occasionally.
2Make the basting
In a small pan over the fire, melt butter. Add chopped garlic, 2 tbsp apricot jam, and lemon juice. Stir until combined and fragrant. Keep warm.
3Mix the roosterkoek dough
In a bowl, combine flour, baking powder, and sugar. Add the lager, then the butter, and mix everything together. Knead lightly and shape into palm-sized buns.
4Cook the roosterkoek
Braai the buns on the grid over medium coals, turning until charred and sounding hollow when tapped (about 10–15 minutes). Brush with melted butter once off the fire.
5Prep the Camp Braai grid
Rub the grid with a cut potato to prevent sticking — simple, old-school trick.
6Score & cook the fish
Score the flesh of the barramundi both lengthways and across. Place it into the Camp Braai grid, skin-side down. Braai for a few minutes to let the skin crisp, then flip, baste the flesh side generously, and finish cooking. Continue flipping and basting for around 10 minutes total, until the fish is golden and sticky.
7Finish the salad
Arrange charred beetroot on a plate, crumble over feta, and dress with red wine vinegar and olive oil.
8Serve & enjoy
Plate the barra with a soft, buttery roosterkoek and the beetroot-feta salad. A lekker fire-cooked feed, right at home.
Aussie Barramundi Braai with Roosterkoek & Beetroot-Feta Salad
