Thembi’s Grilled Snoek with Chakalaka, Potato Wedges and Greek Salad
Pre-heat the oven to 180°C.
Wash the potatoes, cut them into wedges (leaving the skin on), rub them with olive oil and season them with the Royco® Potato Wedges. Bake in a hot oven for 40 mins or until potatoes are tender.
Cut the fish open and remove any bones. Rub both sides of the fish with olive oil and season generously with fish spice. Place Snoek, skin-side down, on a sheet of tin foil on a baking tray. Cut slices of lemon and place down centre of fish.
Put fish into the hot oven for 20 minutes or until the fish is crispy and just browning. Be careful not to overcook.
Heat olive oil in a frying pan. Add onion, garlic, chillies and ginger and fry until onions have softened. Add grated tomatoes (or tin of tomatoes), chutney and sweet chilli sauce. In a separate bowl, mix the Royco® Minestrone packet soup with 1 cup water, then add to the chakalaka. Simmer until all elements have softened and season with salt and pepper to taste.
To serve: Place the fish on a plate and pour the sauce over it. Garnish with fresh coriander. Serve with Potato Wedges and Greek Salad.
Meat and vegetables:
- 1 whole Snoek (fresh or frozen)
- Fish spice
- Olive oil
- 1 Fresh lemon
- 4 Potatoes
- 1 pkt. Royco® Potato Wedges
- 1/4 cup of olive oil
- 1 and 1/2 onions chopped
- 1 whole lemon
- 3 cloves garlic (crushed)
- 1 tbsp. grated ginger
- 3 red chillies (roughly chopped)
- 5 fresh tomatoes grated (or 1 tin of chopped tomatoes)
- 3 tbsp. Royco® Minestrone packet soup
- 2 tbsp. chutney
- 1 tbsp. sweet chilli sauce
- Salt and pepper (to taste)
- Fresh coriander (to taste)