White Fish with Lemon Salsa
9th Jan 2023
Laksa Red Chilli & Thai Basil Clam Curry
2nd Feb 2023
Braaied Fish Parcels With Spicy Coconut Sauce & Cucumber-and-Fennel Salad
Ingredients
For the lemon dressing, mix:
- 1 red onion, finely chopped
- 2 cloves garlic, chopped
- 2 T parsley, finely chopped
- 2 T white wine vinegar
- 2 lemons, segmented
- Sea salt and freshly ground black pepper, to taste
For the cucumber-and-fennel salad:
- 8 mini cucumbers, sliced diagonally
- 1 bulb fennel, shaved
- Sesame seeds, toasted, for serving
For the spicy coconut sauce, mix:
- 1 x 400 g can coconut milk
- 2 T freshly grated coconut
- 2–3 T sambal oelek
- 2 limes, zested and juiced
- 1 T fish sauce
- 3 cloves garlic, finely chopped
For the fish:
- 6 x 200 g portions firm white sustainable fish
- 6 sheets nori
Method
- Drizzle the lemon dressing over the cucumber and fennel and set aside.
- Coat the fish in the spicy coconut sauce. Wrap each portion in nori, then in tinfoil.
- Grill on the braai for 5–10 minutes, or until tender. Open one of the parcels to make sure the fish is cooked through and flakes easily.
- Serve with the cucumber-and-fennel salad, topped with sesame seeds.
Cook’s note: Take your fish to the next level by dipping it in an Asian-inspired sauce, then wrapping it in sheets of nori, followed by tinfoil to make sure the fish stay nice and juicy.
Reference: Please click here for the full article
