Whole Braaied Tilapia with Peri-Peri Marinade & Chakalaka

Ingredients

For the Fish:

1 whole tilapia, cleaned and scaled (500–800 g)
2 tbsp olive oil (or sunflower oil)
3 cloves garlic, minced
Juice of 1 large lemon
2 fresh red chillies (or 1 tsp crushed chilli flakes)
1 tsp smoked paprika
1 tsp peri-peri spice blend (or extra chilli + paprika)
1 tsp salt
½ tsp black pepper
Fresh parsley or coriander, chopped (for garnish)
1 lemon, sliced (for stuffing & serving)

For the Chakalaka (Quick Version):

2 tbsp oil
1 onion, chopped
1–2 chillies, chopped
2 carrots, grated
1 green pepper, chopped
1 can baked beans in tomato sauce
2 tomatoes, chopped (or 1 can chopped tomatoes)
1 tsp curry powder
Salt & pepper to taste

Three Streams Smokehouse is proud to partner with Woolworths South Africa in the retail sector, supplying sustainably sourced and responsibly farmed Norwegian Salmon, Rainbow Trout, and a variety of other premium-quality seafood products.

As of 2024, we are honoured to not only supply Woolworths in the Deli, Frozen, and Primal categories but also to have taken over the management and supply of their Fresh Seafood Counters.

This partnership means that Three Streams Smokehouse now proudly supplies an extensive range of seafood products to Woolworths stores across the Western Cape, Gauteng, and KwaZulu-Natal regions.

Method

Prepare the Peri-Peri Marinade
Blend/mix garlic, lemon juice, chilli, paprika, peri-peri spice, oil, salt & pepper.
Score tilapia’s skin (3–4 cuts each side). Rub marinade all over and inside the cavity.
Stuff with lemon slices. Marinate at least 30 min (overnight = best flavour).

Make the Chakalaka
Heat oil, fry onion & chillies until soft.
Add curry powder, stir well.
Add carrots & peppers, cook 3–4 min.
Stir in tomatoes, cook until saucy.
Add baked beans, season, and simmer 10 min. Keep warm.

Braai the Fish
Place on medium-hot braai grid (or fish basket).
Grill 7–8 min per side, until skin is crispy & flesh flakes easily.
Turn only once.

Serve
Place fish on a platter, garnish with parsley/coriander & lemon wedges.
Serve with chakalaka, pap, or fresh bread to mop up the juices.

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