Whole Braaied Yellowtail with Rustic Sweet Potatoes

Ingredients

• 1 whole, about 500 mm longcleaned yellowtail
• for rubbingolive oil
• to tastesalt and freshly milled black pepper
• 1 handfulfresh coriander
• 1 handfulfresh dill
• 1 stalk, sliced lengthwayslemongrass
• 1 kgsweet potatoes, washed, skin on and kept whole
• for roastingolive oil
• to tastesalt

Instructions

1. 1

   Prepare the braai

   Use rooikrans wood to make a fire and get a closable braai grid ready.

2. 2

   Season the fish

   Hold the cleaned fish firmly and cut along the top of the stomach cavity, from head to tail, without cutting all the way through. Open it, rub the cavity with olive oil and season with salt and pepper to taste. Put the fish flesh-side down on the braai grid.

3. 3

   Start cooking

   Position the grid about 150 mm above the coals. The coals should be hot enough that you cannot hold your hand near them. Braai until the flesh just begins to turn opaque.

4. 4

   Add the herbs

   Take the grid off the fire and open it, with the flesh side facing up. Put the coriander, dill and lemongrass on one half of the fish, drizzle a little olive oil over the herbs, then gently close the fish. Close the grid and place it about 250 mm above the hot coals.

5. 5

   Turn the grid

   Turn the grid over about four times so the fish cooks evenly.

6. 6

   Check the fish

   The fish is done when its skin is crisp and coloured and its juices begin to drip onto the fire. Avoid overcooking, or the flesh will dry out.

7. 7

   Heat the oven

   Preheat the oven to 200 °C.

8. 8

   Roast the potatoes

   Rub the sweet potatoes with olive oil and a little salt. Put them in a roasting pan and bake for 1 hour, or until soft and beginning to caramelise.

9. 9

   Serve the meal

   Remove the lemongrass and bunches of herbs, then close the fish. Put the whole closed fish and sweet potatoes on a platter and serve immediately.

What is braaied yellowtail?

Braaing is the South African tradition of cooking over an open fire, and yellowtail is a popular fish for the grill. Cooking it whole over coals gives the skin direct heat and brings a smoky flavour to the flesh.

This version seasons the fish simply, then fills it with coriander, dill and lemongrass. Whole sweet potatoes roasted alongside make a hearty, earthy accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 30g protein, 50g carbs, 7g fat.

The sweet potatoes provide most of the meal's carbohydrates, while yellowtail supplies most of its protein. Olive oil contributes the main share of the fat; serve the fish with a fresh vegetable side to round out the plate.

Choose and prepare the fish

Cleaned yellowtail: the recipe calls for a whole fish about 500 mm long. Keep it intact and make the lengthwise cut only through the top of the stomach cavity, not right through the fish.

Olive oil and seasoning: rub oil into the opened cavity and season with salt and freshly milled black pepper. This coats the flesh before it meets the heat.

Build a hot coal bed

Rooikrans wood: use it to make the fire, as specified in the recipe, and wait until you have hot coals for cooking. The fish starts about 150 mm above them, then moves to about 250 mm once filled and closed.

Closable grid: it holds the opened fish securely and makes turning practical. Keep it latched while cooking the stuffed fish so it stays together as you turn it.

Fill the fish gently

Fresh herbs: place the coriander and dill on one half of the flesh rather than packing the cavity tightly. Add the sliced lemongrass with them, then drizzle with a little olive oil.

Close with care: lift the fish together gently before closing the grid. The herbs are there to flavour the fish as it cooks and are removed before serving.

Read the doneness cues

Early stage: with the flesh side down, braai until it just begins to turn opaque. Then add the herbs, close the fish and continue over the coals, turning the grid about four times.

Finished fish: look for crisp, coloured skin and juices beginning to drip onto the fire. The recipe warns against cooking it for too long, as the flesh can dry out.

Roast the sweet potatoes

Keep them whole: wash the potatoes and leave their skins on, as the recipe directs. Coat them with olive oil and a little salt before putting them in the roasting pan.

Allow 1 hour at 200 °C, until the potatoes are soft and beginning to caramelise. The method takes longer than the stated 40-minute total time, so plan around the roasting time.

Bring it to the table

Serve the closed fish whole on a platter with the sweet potatoes, immediately after removing the lemongrass and herb bunches. Let diners take portions of fish alongside the potatoes.

A crisp salad or another fresh vegetable side would complement the rich, smoky fish and sweet potatoes without competing with their flavours.

Recipe notes & tips

• Wait until the fire has settled into hot coals before putting the fish over it.
• Keep the cut through the fish shallow enough that the halves remain joined.
• Use just a little oil over the herbs so they are lightly coated rather than soaked.
• Turn the grid about four times to help the fish cook evenly.
• Start the sweet potatoes early, as their specified roasting time is 1 hour.

Variations

• Citrus note: add a little lemon alongside the herbs for a brighter flavour.
• Herb swap: use another fresh soft herb in place of some of the coriander or dill.
• Chilli warmth: add sliced fresh chilli with the herbs for a gentle heat.
• Extra vegetables: serve with a crisp green salad or grilled vegetables.
• Smaller potatoes: use smaller whole sweet potatoes, checking them for softness as they roast.

Common mistakes to avoid

• Cutting right through: leave the two sides joined so the fish can be closed around the herbs.
• Cooking over weak coals: wait for the coals to become very hot before starting the fish.
• Putting the herbs on too soon: add them only after the flesh just begins to turn opaque.
• Skipping the turns: turn the grid about four times for more even cooking.
• Overcooking the fish: take it off when the skin is crisp and coloured and juices begin to drip.
• Starting the potatoes late: allow the full 1 hour of roasting time at 200 °C.

How to store

Refrigerate leftover fish and sweet potatoes in airtight containers within 2 hours, and use within 2 days. Reheat gently until hot throughout; the fish can dry out if heated for too long.

Frequently asked questions