Name: Braaied fish parcels with spicy coconut sauce and cucumber and fennel salad
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Ingredients: '--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; 8 mini cucumbers, sliced diagonally; 1 bulb fennel, shaved; Sesame seeds, toasted, for serving; 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; 6 x 200 g portions firm white sustainable fish; 6 sheets nori

Directions

Mark step 1 done

Drizzle the lemon dressing over the cucumber and fennel and set aside.
Mark step 2 done

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.
Mark step 3 done

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

A little braai know-how

Have something to share, click here to submit your own braai recipe and stand a chance to win monthly prizes! Or view the rest of our braai recipes here.

Sourced from: https://taste.co.za

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

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.

Ingredients

Directions

Good fire. Good food. Good company.