FISH & SEAFOOD

SENEGALESE FISH YASSA

Popular in West Africa, especially in Senegal, ‘yassa’ refers to spicy, marinated dishes, usually prepared with poultry or fish. Although kingklip is suggested for this recipe, you can substitute it with any firm-fleshed fish. The secret lies in the tangy marinade!

  1. Preheat the oven to 200 °C. Mix together the wine, lemon juice, olive oil, mustard, chilli and parsley in a dish. Marinate the fish steaks in the mixture for 45 minutes. Remove the fish from the marinade and pat dry, but reserve the marinade. Season with the salt and pepper, then dust with the flour.
  2. Heat the butter in a frying pan and brown the fish on both sides – about 3 minutes per side. Transfer the fish steaks to a roasting dish and pour over the reserved marinade.
  3. In the same frying pan add the cooking oil and fry the onions until they caramelise. Spread the onions over the fish in the roasting dish and bake for 10 minutes.
  4. Serve with Yam Patties (see page 21) and a Chickpea Salad with Buttermilk Dressing (see page 141). SERVES 4–6

MOROCCAN FRIED CHARMOULA FISH

Charmoula is a traditional Moroccan marinade that is well suited to fish. This is typical street vendor food in North Africa.

  1. Rinse, then pat dry the fish. Mix together the coriander seeds, turmeric, cayenne pepper, cumin, ginger, chillies and parsley, and coat the fish portions with the mixture.
  2. In a frying pan, heat the 5 tablespoons of butter with the olive oil. Fry the fish until brown on both sides (the time will vary, depending on the thickness of the fish). Remove the fish from the pan and keep it warm.
  3. In the same pan melt the remaining tablespoon of butter, stir in the yoghurt and cream. Heat gently, season to taste with the salt and serve with the warm fish and Charmoula Potatoes (see page 149). SERVES 4–6

MALAWIAN FISH CURRY

In Malawi this dish is known as sambo yothira kare. One of the Malawians’ favourite fish is chambo. Unfortunately, this particular species is declining in number due to the increase in demand and numbers of fishermen, as fish selling is viewed as an alternative to subsistence agriculture. Normally, chambo is used to make this special dish, but any firm white fish will work well.

  1. Gut and clean the fish (or ask your fishmonger to do this when buying the fish). Dry thoroughly. Cut it into 3 pieces (head, middle and tail) and dust the portions with the flour. In a pan, heat the oil and fry the fish until brown. Set aside but retain the pan juices.
  2. Heat sufficient oil to cover the bottom of a pot large enough to accommodate the fish. Fry the onions for about 2 minutes, then add the green and red peppers, chilli, curry powder, garlic, ginger and tomatoes. Cook for 5 minutes, then add the fish. Season with the salt and pepper. Pour in the reserved pan juices. Allow to simmer for 10–15 minutes then serve with mealiepap (see page 141) or rice. SERVES 4–6

FISH FRIKKADELS WITH WASABI TARTARE SAUCE

Frikkadel is an Afrikaans word from South Africa for a fish cake or a meatball. Combining them with the Japanese wasabi paste makes for an interesting Afro-Japanese fusion with a distinct bite.

  1. To make the sauce, combine all the ingredients. Refrigerate until ready to use.
  2. Boil the potatoes in their jackets until cooked (15–20 minutes). Leave them to cool before peeling, then mash. Combine with the fish, spring onions, parsley, egg, and salt and pepper. Shape into balls (approximately 15) and pat them flat with the palms of your hands. They should have the circumference of a small coffee cup or a medium biscuit cutter. Coat the patties with the cornflake crumbs and fry them in butter until brown.
  3. Serve the frikkadels with the sauce and a salad of your choice. SERVES 4–6

FISH IN BANANA LEAVES WITH ONION AND TOMATO SALSA

While bananas, green or ripe, are an African staple, the fresh leaves are a popular cooking tool as they help to retain moisture and impart delicious flavour. If you can’t find a banana leaf, you could use foil, but obviously that won’t create the same flavour effect. This dish is traditionally cooked over an open fire.

  1. To make the salsa, combine all the ingredients in a bowl.
  2. Gut and clean the fish. Prepare the fire.
  3. To soften the banana leaf so that it can fold around the fish, hold the leaf approximately 10 cm above the fire for a few seconds. Once softened, spread it flat on a table. Place the fish on the leaf, ensuring that it will be able to fold over the fish. Season the fish inside and out with the salt and pepper. Arrange the slices of onion and lemon over the top then pour over the butter. Fold the leaf to cover the fish and secure with string.
  4. Place the parcel of fish over the coals for 20 minutes. Check that the flesh is thoroughly cooked, then serve with Roasted Rosemary Potatoes (see page 146). SERVES 4–6

CAPE KEDGEREE

Cape Kedgeree has its origins in a dish that the Dutch brought to the Cape from Batavia, along with spices from the East, in the eighteenth century. This is a traditional and very economical South African recipe.

  1. Heat the oil in a large pan and fry the cumin and coriander for 30 seconds, then add the fish and rice. Gently mix in 5 of the chopped eggs. Season with the salt and pepper, pour in the hot milk and heat through. Arrange the lettuce leaves on a platter and spoon the fish mixture over the lettuce. Grate the remaining chopped egg and garnish the fish with it. SERVES 4–6

CITRUS-BAKED HADDOCK

Haddock is lean, easily digestible and lends itself to many cooking methods. Citrus fruits are a key ingredient in Moroccan cooking and this dish is influenced by a Moroccan dish, although in the original a fish stock would be used instead of wine, for religious reasons. In this recipe the white wine, as well as the citrus fruit, does add zing to a simple meal.

  1. Preheat the oven to 200 °C. Grease a shallow baking tray. Arrange the sliced fruit in the baking tray. Place the fish fillets over the fruit slices in a single layer. Mix together the lemon juice, orange juice and wine and pour over the fish. Sprinkle the parsley on top, followed by the salt and pepper. Bake for 15 minutes. Transfer the fish to another dish and keep warm.
  2. Pour all the cooking liquid into a saucepan and bring it to the boil. Stir in the sour cream, then pour over the fish. Serve with Sweetcorn fritters (see page 26). SERVES 4–6

KABELJOU WITH HUMMUS AND BROCCOLI

Also called kob, kabeljou is known as ‘the meagre’ in the United Kingdom and the ‘omber-visch’ in The Netherlands. It is an excellent eating fish, but its numbers are also, unfortunately, under pressure from over-fishing.
  1. Season the fish with the salt and green chilli, then dust with the flour.
  2. Heat the oil in a frying pan and fry the fish on both sides (about 5 minutes per side) until cooked. Spread a thick layer of hummus over the flesh side, then cover with the broccoli.
  3. Serve with roasted sweet potatoes. SERVES 4–6

RED ROMAN WITH OLIVE SAUCE

This reef fish is found along the southern and eastern coasts of Africa and is a popular catch with anglers. In this recipe, red roman can be substituted with yellowtail or snoek.

  1. Preheat the grill.
  2. Season the fish with the sea salt. Arrange the onion rings in an ovenproof baking dish and place the fish on top. Drizzle with the olive oil. Grill for 10 minutes until cooked, then keep warm. Combine all the sauce ingredients in a blender until smooth. Heat the sauce in a saucepan then pour into a serving dish and place the fish on top.
  3. Serve with boiled baby potatoes. SERVES 4–6

KINGKLIP WITH MUSHROOMS AND GREEN OLIVES

Kingklip is one of the most delicious fish from Southern Africa. Trawled in deep waters, it has suffered from overfishing and is also expensive, so should preferably be reserved for special occasions. Suitable for sautéing, oven baking, poaching, grilling or frying, the firm-textured flesh flakes into chunks when cooked.

  1. Heat the oil in a saucepan and sauté the onion and red pepper for 5 minutes. Pour in the puréed tomatoes and simmer for a further 5 minutes. Add the mushrooms, wine and fish stock or vegetable stock and cook, uncovered, for 10 minutes over a low heat. Add the olives and season to taste. Remove the saucepan from the heat.
  2. Dry the fish thoroughly and season with the salt. In a frying pan, heat the butter and fry the fish on both sides until brown. Spoon the sauce into a serving dish (with some depth) and place the fish on top.
  3. Serve with mashed potatoes and Green Bean and Tomato Salad (see page 134). SERVES 4–6

PAN-FRIED SALMON WITH SWEETCORN SALSA

The sweetcorn salsa adds a uniquely African twist to the salmon.

  1. Mix all the salsa ingredients, then set aside to allow the flavour to develop.
  2. Season the salmon with the salt and sprinkle the sesame seeds over the fleshy side. Heat the butter and fry the salmon on both sides – approximately 4 minutes per side, depending on the thickness of the fillets. Serve with the sweetcorn salsa and a green salad. SERVES 4–6

TUNA VINDAYE WITH BABY ONIONS

Traditionally flavoured with mustard, bay leaves, garlic and chillies, vindaye is a dish from the island of Mauritius, off the coast of East Africa.

  1. Mix together the bay leaves, chilli, mustard seeds, peppercorns, garlic and parsley. Season the tuna steaks with salt, and coat with half of the spice mixture.
  2. In a frying pan, heat 3 tablespoons of the butter and oil and fry the tuna for 3–4 minutes on each side, then remove, but keep warm. In the same pan add the remaining butter and fry the onions until they are light brown and cooked through. Stir in the remaining spice mixture, pour in the vinegar and return the tuna steaks to the pan. Turn the tuna and heat through.
  3. Serve with Brinjal Salad (see page 140). SERVES 4–6

TUNA WITH MASHED PEAS AND FRESH HERB SAUCE

Tuna (or tunny) is a large, firm-fleshed game fish found along the South African Cape coast from Saldanha to Cape Hangklip.

  1. Pat the tuna dry. Combine the parsley, lemon rind, sea salt and crushed peppercorns, then coat the fish with the mixture. Heat the 4 tablespoons of butter in a frying pan and brown the fish on both sides, about 5 minutes per side. For the topping, purée the peas and butter in a blender until just blended and season to taste. Spoon the topping over the tuna and grill for 5 minutes. In the meanwhile, blend all the sauce ingredients until smooth. Place the fish in a serving dish and pour the sauce around the fish. Serve with Sweet Potato Chips (see page 150). SERVES 4–6

BRAAIED SNOEK FILLETS WITH MUSTARD-DILL SAUCE

Snoek is a silvery-coloured, oily fish. Braaied (or barbecued) snoek is traditional to the Cape in South African cuisine. Fresh is always best, if it’s in season, otherwise look for frozen snoek.

  1. Prepare an open fire with coals suitable for braaing the fish.
  2. Cut the fillets in half and place them in a bowl. Combine the oil, salt and lemon rind, then pour over the fish and marinate for 1 hour.
  3. In a saucepan, heat the chicken stock, then add the fresh cream and cream cheese. Stir until the cream cheese is completely dissolved.
  4. Mix together the Dijon mustard and English mustard powder with the water and stir until smooth. Pour into the cream sauce, add the dill and lime juice and season with salt and pepper. Place the fish in a closing braai grid and braai over the coals until brown, basting regularly with the sauce.
  5. Serve with Sweet Potato Chips (see page 150). SERVES 4–6

MOZAMBICAN SPICED CALAMARI

Portuguese trading settlements first appeared on the coast of the area that is now Mozambique some 500 years ago. The Portuguese gradually moved further inland and by the 1890s this land fell under Portuguese colonial administration. Mozambique gained its independence in 1975, but after such a lengthy period it’s unsurprising that the country’s cooking has been greatly influenced by Portuguese cuisine.

  1. Heat the butter in a frying pan. Fry the calamari for 2 minutes and then add the garlic, ginger, chilli and lemon rind. Fry for a further 2 minutes.
  2. Mix together the sauce ingredients and pour into the pan with the calamari. Allow to boil for 3 minutes. Remove the calamari and cook until the sauce has reduced by half. In the meanwhile, keep the calamari warm. Once the sauce is ready, combine it with the calamari.
  3. Serve with rice or potato chips. SERVES 4–6

OYSTERS MOMBASA WITH LEMON-DILL SAUCE

There aren’t many African recipes featuring oysters and it is thought that this particular recipe was introduced by the British expatriates into Kenya during the days of colonialism. Their gateway to the ‘white highlands’ and Happy Valley of Kenya was Mombasa on the east coast of Africa. The new settlers initiated various exotic dishes and to this day Kenyan oysters are the ones to buy if possible.

  1. In a saucepan, melt half the butter and gradually stir in the flour. Keep stirring until the flour starts to turn a caramel colour. Add the stock little by little in three stages, stirring continuously. Add the lemon juice, still stirring, then add the cream and dill. Whisk in the remaining butter. Season with salt and pepper. Arrange the oysters on a bed of crushed ice, garnish with the lemon wedges and serve with the sauce. The sauce may be served hot or cold. SERVES 4–6

CAPE CALAMARI STUFFED WITH FETA AND SPINACH

Calamari is the Italian name for squid. The feta cheese, spinach and pine nuts in this recipe complement the firm, white flesh of the calamari with its slightly sweet, almost nutty flavour.

  1. Crumble the feta into a bowl. Wash the spinach and place it in a pot of boiling water until it just starts to wilt. Allow it to cool then squeeze out all the water. Mix the spinach with the feta. Add the onions, pine nuts and melted butter, then season with the salt and pepper. Blend the mixture until it is smooth, then stuff the calamari tubes with it.
  2. Heat a cast-iron pan until hot. Brush the calamari with oil and grill until brown all over. Serve with potato chips. SERVES 4–6

EAST AFRICAN PRAWN STIR-FRY

Prawns are fished in the Indian Ocean from Southern Africa right up to East Africa. Foreign prawn trawlers are banned by some of the East African countries as the industry is protected for their artisanal fishermen.

  1. In a large frying pan, heat the oil and fry the onion for 3 minutes. Add the garlic, all the vegetables, prawns, ginger and green chilli and stir-fry for 3 minutes over high heat. Add the remaining ingredients and stir-fry for a further 3 minutes.
  2. Serve with rice or couscous. SERVES 4–6

PRAWNS WITH AVOCADO AND CASHEW NUT SALAD

Mozambique provides the backdrop to this delicious salad. A handy tip is to blanch unpeeled avocados in boiling water for a few seconds to prevent them from turning black.

  1. In a frying pan, heat the oil and fry the prawns for 2 minutes. Add the chilli, garlic, spring onions and peas and stir-fry for 3 minutes. Remove the pan from the heat. Once cool, add the parsley, avocados, cashew nuts and mayonnaise. Season with the salt and pepper and serve on a bed of lettuce, along with a crusty bread. SERVES 4–6

MUSSELS IN WHITE WINE GARLIC SAUCE

This fabulous seafood dish is very impressive although it’s so simple to produce. It’s a tradition along the Cape West Coast for people to collect their own mussels and then to prepare this dish. It’s much easier to use mussels that have already been cleaned and opened into half shells. If you live at the coast and are collecting your own fresh mussels, boil them in a pot of salted water. When they open, they are ready. Do not use any mussels that have not opened on their own after boiling.

  1. Heat the butter in a large pot and sauté the onion for 5 minutes. Add the garlic and stir-fry for 1 minute. Stir in the flour, quickly and thoroughly. Pour in the wine and keep stirring to prevent any lumps from forming. (A balloon whisk is useful for breaking up lumps.) Add the cream and mussels and cook slowly for about 10 minutes. Season with the garlic salt and pepper.
  2. Just before serving, stir in the parsley. Serve immediately with Savoury Rice (see page 133). SERVES 4–6

GARLIC AND CHILLI KING PRAWNS

The best prawns in Southern Africa come from Mozambique and the Portuguese influence of combining chilli and garlic makes them truly irresistible.

  1. Preheat the grill. Slice the prawns halfway through, lengthways, then butterfly them and press down so that they are flat. Remove the veins. Place the prawns in a roasting pan, flat cut-side up. Mix together the remaining ingredients and then pour over the prawns and leave to stand for 20 minutes. Place under the grill for 5–8 minutes.
  2. Serve with potato chips or rice. SERVES 4–6