Coriander Rice Fish

Coriander Rice Fish

Baked Fish

1 Whole Kabeljou (1,5 –2kg) – cleaned, head, tail and skin intact

100ml lemon juice

oil for mixing of spices

salt and pepper to taste

10ml fish spice

10ml crushed garlic

5ml paprika

5ml peri-peri

lettuce leaves

lemon slices


springs of dhunia


250ml dhunia leaves

500ml mayonnaise

250ml plain yoghurt

3 green chillies, finely chopped

10ml crushed garlic

For the sauce: Chop dhunia finely. Combine remaining sauce ingredients and mix well. Chill until required.

For the Baked Fish: With a sharp knife, make three diagonal incisions in the thick flesh on both sides of the fish. Rub fish inside and out with lemon juice. Mix spices with oil and smear well inside and outside of fish. Place lemon slices and dhunia leaves inside fish. Drizzle a little oil into each incision. Place on a large oven tray sprayed with non-stick spray. Bake at 190*C for 35-45min or until done. Be careful not to overcook.

For the rice balls: Take a tablespoon of cooked rice. Roll into a ball in the palm of the hand. Dip in crushed chillies.

To serve dish. Line a large serving platter with lettuce leaves, Carefully slide fish on top of leaves. Place rice balls around fish. Serve sauce in bowl.

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