Nothing says West Coast like fresh Galjoen on the braai.
It’s simple, it’s messy, and it’s absolutely delicious.How to prep it:Ask your fishmonger ( Charlie's in Saldanha ) to clean and scale it.
At home, give it a good rinse, pat it dry, and make a few cuts on the sides. Rub it generously with butter, crushed garlic, lemon juice, salt, and black pepper. Some people like adding a bit of paprika or chilli flakes for kick.
On the braai: Medium heat, skin side down first. Let it cook slowly. Baste it with more lemon butter as it goes. It’s ready when the flesh flakes easily — usually 15 to 20 minutes depending on the size.
The vibe: Cold beer or a chilled bottle of Chenin Blanc ( Du Toit's kloof cellar ) is perfect with it. The crispness of the wine cuts through the rich, buttery fish beautifully.
Fire going, sea breeze blowing, and Galjoen on the grid — that’s how you do it.
