There’s nothing like a fish braai in summer! Especially if one of South Africa’s top chefs is behind the grill. We were lucky enough to spend a day with Protea legend Dale Steyn and celebrity chef Reuben Riffel as they fished and braaied their way through Franschhoek.

We loved it so much that we wanted to give you the same experience, so below, you’ll find Reuben and Dale’s Ultimate Holiday Fish Braai recipe. Quite a mouthful, but a flippen delicious one! We can’t promise Dale or Reuben will show up, but we’re pretty sure your friends will be super impressed with your fish dish.

Check out the video below for some inspiration.

Grilled whole trout stuffed with lemon and fennel

Ingredients

whole trout, gilled and gutted

salt and pepper

4 x tbsp olive oil

4 x tbsp dry fennel

1 x lemon, cut into rounds and wedges

1 x onion, cut into rings

Method

Rinse the fish under cold water and pat dry with paper towel.

Score the fish on  both sides by cutting slits into the flesh just until you feel the bone, about 4 on each side. This helps it cook quicker.

Combine and blitz the salt, pepper and fennel.

Rub olive oil all over the outside and inside of the fish. Make sure you get oil into the slits.

Season the trout well. Don’t be shy! Rub it inside and out.

Place the lemon slices inside the fish.

Grab the remaining lemon wedges and squeeze over the trout.

Line a hinged grid with the onion rings so that the fish doesn’t stick.

Place over medium hot coals and cook for 10 to 12 minutes a side.

Tip: Picking the fish off the grid can ruin the presentation. Instead, open the grid, place a dish upside-down over the trout, place your hand over the bottom of the dish, flip the grid and lift for a perfectly plated trout!

Best enjoyed with friends.