|
|
Yellowtail with chilli, basil
and cashew nut sauce.
Pasella cooked with Bes October from The Black Oystercatcher restaurant near Elim where we made this delicious yellowtail dish.
Serves 4-6
2 T finely chopped garlic
2 large red chillies, finely chopped
2 T olive oil
2 T soft brown sugar
3 T fish sauce
2 t lemon juice
1 fresh yellowtail, cleaned
salt and pepper, to taste
1 leek, chopped
1 c cashew nuts, chopped
handful basil leaves, torn
Sauté the garlic and chilli in the olive oil. Add the sugar, fish sauce and lemon juice and stir until the sugar is dissolved. Flavour the yellowtail with salt and pepper and braai over coals or in hot butter, till cooked. Sauté the leeks in a little more oil until brown and add cashew nuts. Remove from heat and stir in basil.Serve the fish with the sauce, sprinkled with the nut mixture, and a side salad.
and cashew nut sauce.
Pasella cooked with Bes October from The Black Oystercatcher restaurant near Elim where we made this delicious yellowtail dish.
Serves 4-6
2 T finely chopped garlic
2 large red chillies, finely chopped
2 T olive oil
2 T soft brown sugar
3 T fish sauce
2 t lemon juice
1 fresh yellowtail, cleaned
salt and pepper, to taste
1 leek, chopped
1 c cashew nuts, chopped
handful basil leaves, torn
Sauté the garlic and chilli in the olive oil. Add the sugar, fish sauce and lemon juice and stir until the sugar is dissolved. Flavour the yellowtail with salt and pepper and braai over coals or in hot butter, till cooked. Sauté the leeks in a little more oil until brown and add cashew nuts. Remove from heat and stir in basil.Serve the fish with the sauce, sprinkled with the nut mixture, and a side salad.
RECIPE SHARE
Geelstert met rissie, basiliekruid en kassjoeneutsous
Bes October van The Black Oystercatcher kook vir Pasella.
(Bedien 4-6)
2 e knoffel, fyngekap
2 groot rooi rissies, fyngekap
2 e olyfolie
2 e sagte bruinsuiker
3 e vissous
2 t suurlemoensap
1 vars geelstert, skoongemaak
sout en peper, na smaak
1 prei, gekap
1 k kasjoeneute, gekap
handvol basiliekruid, geskeur
Sous: braai die knoffel en rooi rissies in die olyfolie. Voeg die suiker, vissous en suurlemoensap by en roer tot die suiker opgelos is. Vis: geur met sout en peper en braai op kole of in ‘n pan met botter, tot gaar. Braai intussen die preie in ‘n bietjie olie tot bruin en voeg neute by. Verwyder van hitte en meng basiliekruid by. Bedien die vis met die sous en besprinkel met die neutmengsel. Sit voor met vars slaai.
Geelstert met rissie, basiliekruid en kassjoeneutsous
Bes October van The Black Oystercatcher kook vir Pasella.
(Bedien 4-6)
2 e knoffel, fyngekap
2 groot rooi rissies, fyngekap
2 e olyfolie
2 e sagte bruinsuiker
3 e vissous
2 t suurlemoensap
1 vars geelstert, skoongemaak
sout en peper, na smaak
1 prei, gekap
1 k kasjoeneute, gekap
handvol basiliekruid, geskeur
Sous: braai die knoffel en rooi rissies in die olyfolie. Voeg die suiker, vissous en suurlemoensap by en roer tot die suiker opgelos is. Vis: geur met sout en peper en braai op kole of in ‘n pan met botter, tot gaar. Braai intussen die preie in ‘n bietjie olie tot bruin en voeg neute by. Verwyder van hitte en meng basiliekruid by. Bedien die vis met die sous en besprinkel met die neutmengsel. Sit voor met vars slaai.
© Copyright 2011-2012 www.blackoystercatcher.co.za