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.