From sea to plate
Ingredients
Fresh yellowfin tuna loin, soy sauce, pickled ginger, wasabi, sesame oil, spring onion, sesame seeds.
Method
Slice tuna thinly against the grain. Arrange on a chilled plate. Drizzle with sesame oil, top with spring onion and sesame seeds. Serve immediately with soy sauce, wasabi and ginger on the side. Best within 2 hours of catch.
Ingredients
Kingklip fillets, butter, garlic (2 cloves), lemon juice, fresh parsley, salt, white pepper, olive oil.
Method
Pat fillets dry. Season with salt and pepper. Heat oil in a pan over high heat. Fry skin-side down 3–4 minutes until golden. Flip, reduce heat, add butter and garlic. Baste continuously for 2 minutes. Finish with lemon juice and parsley. Rest 1 minute before serving.
Kingklip is rarely caught by anglers. Buy it fresh from your local fish market and cook it the same day.
Ingredients
Couta (king mackerel) steaks, breadcrumbs, fresh thyme, rosemary, parsley, garlic, lemon zest, olive oil, salt, pepper.
Method
Mix breadcrumbs with herbs, garlic, lemon zest and enough olive oil to bind. Press onto one side of each steak. Grill herb-side up under a hot grill 8–10 minutes depending on thickness. The crust should be golden; the flesh just opaque. Do not flip: couta holds best this way.
Ingredients
Dorado fillets, ripe mango, red onion, fresh chilli, coriander, lime juice, olive oil, salt.
Method
Brush fillets with oil, season. Grill or pan-fry 3–4 minutes per side. Combine diced mango, finely chopped red onion, chilli and coriander. Dress with lime juice and a pinch of salt. Spoon salsa over the fish to serve. Works equally well with yellowfin.
Ingredients
Garrick fillets or steaks (skin on), coarse salt, lemon, dried chilli flakes, butter, fresh garlic.
Method
Pat the fish dry and score the skin. Rub with coarse salt and chilli flakes. Place in a hinged braai grid, skin-side down first. Cook over medium coals 5–6 minutes per side, depending on thickness. Melt butter with crushed garlic; baste when you flip. Squeeze lemon over immediately off the fire. Garrick is a lean fish, so take it off as soon as the flesh turns opaque.