Fish for Good Friday - recipes

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Copy of ST AD Pickled Fish 04 INDEPENDENT NEWSPAPERS Pickled fish. Picture: Antoine de Ras

Johannesburg - Many of our readers traditionally eat only fish on Good Friday. Angela Day has five suitable fish recipes.

 

ASIAN SALMON

Serves 4

Marinade

30ml soy sauce

60ml sweet chilli sauce

10ml sesame oil

30ml honey

30ml lime juice

5ml grated ginger

5ml chopped garlic

4 salmon fillets

30ml olive oil

1 red pepper, seeded and thinly sliced

1 yellow pepper, thinly sliced

1 bunch of spring onion, sliced diagonally

5ml chopped garlic

10ml grated ginger

15ml sesame seeds, lightly toasted

Combine all the ingredients for the marinade and pour over the salmon. Set aside for 15 minutes.

Heat 15ml of the oil in a pan and fry the peppers, spring onion, garlic and ginger until soft. Set aside and keep warm.

Heat the remaining oil in a pan. Take the fish out of the marinade and fry until cooked to the desired doneness. Remove and keep warm.

Add the marinade to the pan and bring to the boil. Simmer until slightly thickened.

Serve the salmon on the peppers. Pour over the sauce and sprinkle with sesame seeds.

 

PICKLED FISH

Serves 8

125ml flour

salt and white pepper

1.5kg firm white fish fillets, sliced into serving portions

oil for frying

Sauce

30ml olive oil

1kg onions, sliced into thick rings

30ml curry powder

10ml ground coriander

375ml water

180ml brown sugar

1cm piece fresh ginger, peeled and grated

3 bay or lemon leaves

6 black peppercorns

salt and freshly ground black pepper

500ml good-quality vinegar

30ml apricot jam

15ml cornflour with 30ml water

Season flour with salt and pepper. Dip fish fillets into seasoned flour, coating both sides.

Preheat the oil and fry the fish on both sides until golden brown and cooked. Place on absorbent paper to cool.

SAUCE: Heat the oil and gently fry the onions until softened.

Add the curry powder and coriander and cook for a minute.

Stir in the water and the remaining ingredients, except the cornflour. Simmer for 10-15 minutes.

Mix cornflour with water and add to the mixture. Simmer, uncovered, for a further 5 minutes.

Arrange the fish in a large dish. Pour over the sauce. Allow to cool, then refrigerate.

Best left in the fridge for 2-3 days before serving.

 

MACADAMIA-CRUSTED HAKE WITH MANGO SAUCE

Serves 4

125ml macadamia nuts

2 slices of brown bread

125ml parsley

15ml lemon zest

30ml olive oil

1 garlic clove, sliced

a pinch of chilli flakes

salt and pepper

500g hake fillets

Sauce

1 mango, peeled, seeded and diced

125ml sour cream

5ml lemon juice

a pinch of chilli flakes

In a food processor, combine macadamia nuts, bread, parsley, lemon zest, oil, garlic and chilli flakes. Process until smooth. Season with salt and pepper.

Season the fish and place on a baking tray lined with baking paper. Cover the hake with the macadamia crust. Refrigerate for 10 minutes.

Bake in a preheated oven at 180°C for 15-20 minutes, until cooked.

Remove and serve with mango cream sauce.

SAUCE: In a small saucepan over medium heat, combine mango, sour cream and lemon juice. Bring to a boil, reduce heat and simmer until thickened.

Add the chilli flakes and season to taste. Blend with a stick blender until smooth.

 

SOLE PICCATA

Serves 4

80ml flour, for dredging

5ml salt

5ml pepper

4 sole fillets, about 1kg

30ml olive oil

Sauce

15ml olive oil

30ml butter

60ml capers

125ml white wine

80ml cream

10ml lemon juice

60ml finely chopped parsley

Combine the flour, salt and pepper in a flat dish. Coat the fillets in the flour so that both sides are lightly coated.

Heat the olive oil over medium high heat in a large non-stick frying pan. When hot, brown the fillets, in batches, until golden, about two minutes per side. Add more oil to the pan if needed.

Once golden on both sides, remove fish and set aside on a serving platter and keep warm. Meanwhile, make the sauce.

SAUCE: Heat the oil and butter in a clean pan and fry the capers for a few minutes. Add the wine and boil for 2-3 minutes.

Add the cream, lemon juice and half the parsley and simmer until thickened, about five minutes.

Add the rest of the parsley, pour the sauce over the fish and serve immediately with mashed potato.

 

FISH TAGINE

Serves 6-8

CHERMOULA

30ml olive oil

4 garlic cloves, roughly chopped

20ml ground cumin

10ml paprika

a bunch of coriander, chopped

5ml salt

juice and zest of 1 lemon

4 skinless linefish fillets, cut into portions

TAGINE

30ml olive oil

2 onions, halved and thinly sliced

2 garlic cloves, thinly sliced

10ml ground cumin

10ml paprika

2x400g tins of chopped tomatoes

375ml fish stock

10ml lemon zest

100g pimento-stuffed olives

1 red pepper, deseeded and sliced

2 sweet potato, peeled and cubed

COUSCOUS

250ml couscous

250ml boiling water

a pinch of salt

80ml dried apricots, diced

15ml preserved lemon, flesh removed and rind diced

60ml finely chopped coriander

CHERMOULA: Combine the ingredients, except the fish, in the bowl of a food processor. Blend until smooth.

Pour over the fish fillets and turn them to coat both sides. Cover and refrigerate for about an hour.

TAGINE: Heat the oil in a large non-stick pot and fry the onions and garlic until softened and starting to colour, about 4-5 minutes. Add the cumin and paprika and cook for a further two minutes.

Add the rest of the ingredients and simmer, uncovered, for 15-20 minutes until potatoes are tender.

Arrange the fish fillets on top, pour in any leftover chermoula and simmer, covered, for 5-10 minutes, until the fish is cooked through. Season with salt if necessary. Serve on a bed of couscous.

COUSCOUS: Put couscous in a glass bowl. Add the boiling water and salt, cover with cling wrap and allow to stand for 10 minutes. Fluff up with a fork and stir in the rest of the ingredients.

The Star

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