cream Archives

Slow-roasted pork neck with sage and apple cider

1 1/2 to 2 hours

Tea recipes

Fynbos honey, rosehip and hibiscus semifreddo

Tomato recipes

Lasagne ricce with smoked trout and broad beans

10 minutes

Parsnip and gorgonzola soup

20 minutes

Indian spicy baked fish

Serves 6

Difficulty Easy

Ingredients

1-11/2 kg whole (or two sides) cleaned firm fish such as yellowtail, kingklip or butterfish
2 teaspoons garlic, crushed
4 teaspoons fresh ginger, crushed
1 teaspoon chopped chilli
3 tablespoons fish masala
1 large or 2 medium banana leaves, washed
2 ripe tomatoes, sliced into rings
2 onions, sliced into rings
1 lime, thinly sliced
1 cup coconut cream

Method

Preheat oven to 180°C.
Rub fish with garlic, ginger, chilli and masala on both sides. Place down on banana leaf. Top with sliced tomato, onion and sliced lime and pour coconut milk over.
Fold banana leaf over, or cover with remaining leaf. Secure with wooden skewers to prevent juices running out. Bake for 30 minutes. Remove from oven and place on serving platter. Remove skewers and serve warm.

Note: You can give the fish a North African flavour by rubbing with Moroccan paste or harissa instead. Or replace the spices with garlic, tomato and chopped olives and a generous drizzle of olive oil for a Mediterranean flavour

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Slow-roasted pork neck with sage and apple cider

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Indian spicy baked fish

Indian spicy baked fish

Ingredients

Method