Aussie Barramundi Braai with Roosterkoek & Beetroot-Feta Salad
Jul
Recipe Video
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.
Ingredients
Directions
Char the beetroot
Place sliced beetroot in the Travel Braai grid and braai over medium-hot coals until charred and tender, turning occasionally.
Make 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.
Mix 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.
Cook the roosterkoek
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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.
Prep the Camp Braai grid
Rub the grid with a cut potato to prevent sticking — simple, old-school trick.
Score & 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.
Finish the salad
Arrange charred beetroot on a plate, crumble over feta, and dress with red wine vinegar and olive oil.
Serve & enjoy
Plate the barra with a soft, buttery roosterkoek and the beetroot-feta salad. A lekker fire-cooked feed, right at home.
Equipment
Enjoy!
