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Crispy duck breasts with creamy kale and pickled fennel

20 minutes

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Creamy chilli chicken and corn with coriander

15 minutes

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Parusha Naidoo’s “gut-healing” guacamole

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Coconut seafood and Asian greens stir-fry

10 minutes

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Smoky corn with spring onion cream cheese and maple syrup

15 minutes

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Beetroot salad with hot cross bun croutons

Aliums

Sweet-potato salad with braaied garlic and salsa verde

5 minutes

Asian recipes

Mixed baby veg and tofu vermicelli

15 minutes

Braai recipes

Braaied fish parcels with coconut sauce

35 minutes

Braaied fish parcels with coconut sauce

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

For the lemon dressing, mix:

1 red onion, finely chopped
2 cloves garlic, chopped
2 T parsley, finely chopped
2 T 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
1 T fish sauce
3 cloves garlic, finely chopped

For the fish

6 x 200 g portions firm white sustainable fish
6 sheets nori

Method

Drizzle the lemon dressing over the cucumber and fennel and set aside.

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.

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

Cook's note: Take your fish to the next level by dipping it in an Asian-inspired sauce, then wrapping it in sheets of nori, followed by tinfoil to make sure the fish stay nice and juicy. The look on everyone's faces when you unwrap the foil at the table? Priceless.

Browse more seafood recipes here.

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Crispy duck breasts with creamy kale and pickled fennel

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Smoky spring onion dip

Creamy chilli chicken and corn with coriander

Carrots baked in coals

Parusha Naidoo’s “gut-healing” guacamole

Coconut seafood and Asian greens stir-fry

Smoky corn with spring onion cream cheese and maple syrup

Beetroot salad with hot cross bun croutons

Sweet-potato salad with braaied garlic and salsa verde

Mixed baby veg and tofu vermicelli

Braaied fish parcels with coconut sauce

Braaied fish parcels with coconut sauce

Ingredients

Method