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Braaied fish parcels with spicy coconut sauce and cucumber and fennel salad

By Mandy  

October 4, 2018

Take your next fish dish to the next level by dipping it in this Asian-inspired sauce, cover the fillet in a few sheets of nori, then wrap in tinfoil. The result will be a moist, spicy, creamy parcel just begging to unwrapped.

  • Prep: 20 mins
  • Cook: 37 mins
  • Yields: Serves: 6


'--For the lemon dressing, mix:

1 red onion, finely chopped

2 cloves garlic, chopped

2T parsley, finely chopped

2T 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

1T fish sauce

3 cloves garlic, finely chopped

For the fish

6 x 200 g portions firm white sustainable fish

6 sheets nori


1Drizzle the lemon dressing over the cucumber and fennel and set aside.

2Coat 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.

3Serve with the cucumber-and-fennel salad, topped with sesame seeds.


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