Wash the chicken bones or wings and place in a large pot. Just cover with water and bring to the boil. Reduce the heat and simmer for 11/2 hours. Strain through fine muslin and set aside. Fry the onion, ginger and lemongrass in the oil a…
1. Distribute the Asian leaves between four bowls. 2. Stack the apple rounds beside the leaves and add a few pieces of the fish. 3. Drizzle with lime juice and season to taste. 4. For dramatic effect, add cucumber ribbons together …
1. Start with the dressing. Blend all the ingredients. Adjust the acidity to your liking. Set aside. 2. Place the butterflied fish on a hinged braai grid. You will need medium to hot coals. 3. Once the braai is ready, place the fish o…
Preheat the oven to 200°C. Place the fish in a roasting pan and drizzle with a little sweet chilli sauce. Toss and set aside for 5 minutes. Bake the fish for 8 minutes, then finish under the grill for a further 4 to 5 minutes, or un…
If you follow us on Instagram, you would have seen the Friday food fights we post on IG stories. It's our weekly poll where followers battle it out and see if their food opinions are the most popular. This week we're fighting with fish (met…
Pound the parsley, garlic, chilli and spring onions together to form a paste. Score the steaks and poke the stuffing into the slits. Heat the oil in a large heavy saucepan and brown the onion. Add the smoked fish, the tomato paste …
There is a distinct dividing line between those who love pickled fish and those who don't. Love it or hate, everyone will tuck into these fishy dishes come the Easter weekend.
Preheat the oven to 180°C. Place the breadcrumbs, chopped coriander, crushed garlic and freshly chopped chilli in a bowl. Fry the fish in olive oil on both sides until golden. Place on a baking tray and pat the crumb mixture over …
Heat the olive oil in a pan. Add the onion and cook gently until soft, but still pale. Add the garlic and spices and stir for 1 minute, or until fragrant, adding more oil if necessary. Add the tomatoes and simmer for 5 minutes. Pour in t…
Score the fish on both sides and dust with flour. Place the fish in a hot wok with enough hot oil to just submerge it. Fry for 7 to 10 minutes, or until the skin starts to puff up and crisp and the fish is cooked but still succulent. …