For the sauce: 6 Spring onions 1 Clove garlic 1 Green chilli
2cm Piece ginger 20g Coriander
2 Tbsp fish sauce 2 Tbsp soy sauce ½ Ripe avocado
½ Cup coconut milk Juice of half a lime Salt flakes
Black pepper
For the fish: 1kg Hake cutlets 250g Butter
4 Cloves garlic, pressed
Other:
3 Potatoes, peeled
Method:
For the sauce:
Place all ingredients into a blender and blend for a couple of minutes until completely smooth.
For the fish:
In a small saucepan, over medium heat, melt the butter and add the garlic. Season well with salt and black pepper. Use about ¼ of the melted butter to brush over the fish and let marinate for 20 to 30 minutes.
Over hot coals, braai the fish, basting with the remainder of the garlic butter on every turn. Cook to preferred doneness.
Note: The idea with the butter is to create smoke. Move the fish away from any flare-ups.
For the potatoes:
Slice into very thin slices using a mandoline. Pat dry using kitchen towel, then fry in hot oil until brown and crisp. Remove from oil and place on clean kitchen towel to get rid of the excess oil. Season well with salt flakes.
To serve:
Place a bit of the sauce on a plate, place the fish onto the sauce and the crispy chips to the side. Drizzle a bit of sauce over the fish and garnish with micro herbs. Pop a bottle of Leopard’s Leap Culinaria MCC and enjoy!
For the sauce: 6 Spring onions 1 Clove garlic 1 Green chilli
2cm Piece ginger 20g Coriander
2 Tbsp fish sauce 2 Tbsp soy sauce ½ Ripe avocado
½ Cup coconut milk Juice of half a lime Salt flakes
Black pepper
For the fish: 1kg Hake cutlets 250g Butter
4 Cloves garlic, pressed
Other:
3 Potatoes, peeled
Method:
For the sauce:
Place all ingredients into a blender and blend for a couple of minutes until completely smooth.
For the fish:
In a small saucepan, over medium heat, melt the butter and add the garlic. Season well with salt and black pepper. Use about ¼ of the melted butter to brush over the fish and let marinate for 20 to 30 minutes.
Over hot coals, braai the fish, basting with the remainder of the garlic butter on every turn. Cook to preferred doneness.
Note: The idea with the butter is to create smoke. Move the fish away from any flare-ups.
For the potatoes:
Slice into very thin slices using a mandoline. Pat dry using kitchen towel, then fry in hot oil until brown and crisp. Remove from oil and place on clean kitchen towel to get rid of the excess oil. Season well with salt flakes.
To serve:
Place a bit of the sauce on a plate, place the fish onto the sauce and the crispy chips to the side. Drizzle a bit of sauce over the fish and garnish with micro herbs. Pop a bottle of Leopard’s Leap Culinaria MCC and enjoy!
