Yellowtail on the Braai

Yellowtail | 29th October 2016 | By

With the weather warming up for summer, braai season is in the air!  And what better way to celebrate a perfect summer evening than a lekker fish braai. img_7794

This recipe is seriously simple and quick to put together. Make sure to read our simple method to removing Yellowtail pin bones before you attempt this recipe.

Yellowtail on the Braai
Cook Time
20 min
Cook Time
20 min
  1. 1 pack of Greenfish Yellowtail Fillets
  2. 2 tsp of Crushed Garlic
  3. 2 Red Onions
  4. 1 Lemon
  5. A few knobs of Butter
  6. Coriander
  7. Salt & Pepper
  1. Place your pin boned fillet of fish on a piece of foil (shiny side up) large enough to cover the whole fillet
  2. Smear the fillet with the crushed garlic
  3. Cut your red onions into slices and place along the fillet
  4. Generously place your knobs of butter along the fillet
  5. Cut your lemon into slices and place along the fillet
  6. Sprinkle with coriander and seasoning
  7. Cover with the foil and place on grid above medium coals (you should only be able to hold your hand over the grid for 10 seconds)
  8. Cook for approximately 20 minutes until the flavours soak into the fish
  9. Your fish is done when it flakes with a fork but is still moist and juicy
  1. If your tinfoil starts to puff up, you have secured it tightly enough so as not to lose any of the moisture and juices.
The Fish Wife


How to Pin Bone a Yellowtail Fillet

You may often find when you come home with a fillet of fish that the pin bones are still present. This is due to the fact that leaving them in keeps the meat intact and effectively “undamaged” which preserves the shelf life. Luckily for you, you have me, the trusted Fish Wife to guide you through this simple process of removing them.

Buy yourself a good pair of pin boning tweezers or borrow a pair of hubby’s long nose pliers that you can throw in the dishwasher.

Run the blade of a knife over the centre of the fish which will expose all the pin bones.


Using your tweezers or pliers, gently grab the pin bone, push down and pull out each individual bone one by one (there should be about 5-6 pin bones per fillet). If you are using Greenfish yellowtail fillets all other bones would have been removed.


And voila! Yes, it is that simple! Now you have beautifully prepared Yellowtail fillets ready to cook.

Teriyaki Marinated Tuna Belly

Tuna | 12th October 2016 | By


To me the Tuna Belly is the “foie gras” of  tuna.  It is like eating Wagyu beef compared to eating a plain old shop bought steak.  Tuna belly or “toro” is generally considered the king of all sushi ingredients in Japan.


Only a small portion is available per tuna and in the Japanese market it is extremely expensive.  South African’s however don’t realise the value of this beautiful piece of marbled fatty fish, and often discard it as waste!  This is a simple tragedy in my book, as once you have tried it you will understand exactly why the Japanese pay a small fortune for this small cut of tuna.


The belly is very oily and high in omega 3 and it literally melts in one’s mouth.  Due to the marbled fatty content, it is important to cook the belly just through, allowing the fat to break down.


Teriyaki Marinated Tuna Belly
Serves 4
Prep Time
45 min
Cook Time
5 min
Prep Time
45 min
Cook Time
5 min
  1. 1 pack of Greenfish Tuna Belly Steaks
  2. Salt & Pepper
  3. Japanese 7 spice (or 5 spice)
  4. 1/3 Cup Teriyaki Sauce
  5. 3 Tbsp Sesame Oil (can substitute with olive oil)
  6. 2 Tbsp Lemon Juice
  1. Sprinkle the 7 spice, salt & pepper to both sides of the steaks. (You do not need to use a lot of the 7 spice as it has some heat to it!).
  2. In a glass dish marinate the Tuna Belly in the Teriyaki Sauce, Sesame Oil and Lemon Juice for at least 45 minutes. (You can leave overnight in the fridge).
  3. Heat the pan on high heat and quickly pan fry the steaks. Thin steaks will take approximately 1 minute per side and thicker steaks approximately 2 minutes per side.
  1. You can substitute the Sesame Oil with Olive Oil - however the Sesame Oil gives a lovely nutty flavour.
  2. Other nice additions to this recipe include: ginger, garlic and finely diced chilli.
The Fish Wife

img_6985You can create some delicious dipping sauces for the Tuna Belly by mixing 1:1 ratios of the following:
* Sweet Chilli Sauce and Sushi Mayonnaise
* Hoisin Sauce and Sushi Mayonnaise
or simply plain Sushi Mayonnaise on its own.


Chilli, Ginger and Garlic Tempura Squid

Calamari | 5th October 2016 | By

There isn’t much that beats crispy squid, especially with the enhanced flavours of ginger, chilli, sweet baby spring onions and garlic! img_7257

If you have a deep fryer at home this would be ideal, however, for those of you who don’t you can fry in a wok or pot on the stove.  Just make sure that your oil is hot enough to allow the tempura batter to crisp and turn a delicious golden brown.  Optimum temperature is about 180 degrees.  When the squid is cooked it should float to the top.  A handy tip for working with hot oil on the stove is to allow the tempura batter to coat your fingers, this will protect them against any splashes when placing the squid into the hot oil.

Chilli, Ginger and Garlic Tempura Squid
  1. 1 pack of Greenfish Squid (tubes and heads)
  2. Tempura Flour (I purchased mine from Woolworths)
  3. 250ml ice cold water
  4. 4-6 baby Spring Onions
  5. 1 medium Hot Red Chilli
  6. 4 Garlic Cloves
  7. 1 small stick of Ginger
  8. Salt & Pepper
  9. 1 Tbsp Sesame Oil (can substitute with canola or sunflower).
  10. 1 Lemon
  11. 1 bottle Canola / Sunflower oil for frying
  1. Defrost and drain the squid in a colander.
  2. Using paper towel pat off any excess water.
  3. Cut the spring onion and chilli finely and set aside.
  4. Cut the garlic cloves into paper thin slices and set aside.
  5. Cut the ginger into small cubes and set aside.
  6. In a bowl mix together 200g of the tempura flour with the 250ml ice cold water to form the batter. It is normal for the batter to have a few lumps visible.
  7. Heat the oil in the deep fryer or on the stove to approximately 180 degrees.
  8. Coat squid in the batter.
  9. Carefully place a test piece in the heated oil. The squid should immediately start frying and float to the top when done. The batter should go crisp and golden.
  10. Fry all of the squid and place in a bowl lined with paper towel to absorb any excess oil.
  11. Once all the squid has been fried set aside for later.
  12. In a separate wok or large frying pan fry the spring onions, chilli, garlic, ginger, salt and pepper in the sesame oil allowing the flavours to release, but being careful not to burn.
  13. Add the tempura fried squid you have set aside and toss with the spices allowing the flavours to absorb into the squid.
  14. Squeeze some lemon juice over and serve with a side of Sushi Mayonnaise or Wasabi Mayonnaise.
The Fish Wife