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Heritage Month Recipes
Date Posted: 6 September 2018

Heritage Month Recipes

We hope these proudly South African recipes will inspire you! We are blessed to have such a unique and diverse culture to enjoy in our country. So, let’s take a moment to appreciate these lekker, South African dishes…

South Africans may be diverse, but there’s one thing that is common to all of us, one thing we all love to do: braai! Try this mouth-watering Braai Snoek recipe and enjoy it with your friends and family!


BRAAI SNOEK

Serves: 6

Ingredients:

  • 1 large fresh snoek, butterflied
  • Freshly ground black pepper and salt to taste
  • ¾ cup (187.5 ml) butter
  • ½ cup (125 ml) apricot jam
  • 4 – 5 garlic cloves, crushed

Preparation method:

  1. Place the snoek, skin side down, onto the foil on the braai rack above the fire.
  2. Season the fish with salt and black pepper. Heat the apricot jam and butter in separate bowls in the microwave. Add the garlic to the
    heated butter.
  3. Pour the melted butter and garlic onto the snoek and then brush the heated apricot jam on. Braai for about 15 – 20 minutes without turning. Serve immediately with fresh bread.

OR Oven bake option:

  1. Preheat oven to 220°C. Line a baking tray with foil and place the snoek, skin side down, onto the foil.
  2. Season with salt and black pepper. Heat the apricot jam and butter in separate bowls in the microwave. Add the garlic to the heated butter.
  3. Pour the melted butter and garlic onto the snoek and then brush the heated apricot jam on.
  4. Bake for 15 minutes without turning or grill for 10 – 15 minutes on a medium grill.

SEAFOOD POTJIE

Nothing beats the alluring aroma of a potjie! We’re hungry already. “Potjiekos” dates back to the 1800s. It translates into “small-pot food” and is cooked in a round, three-legged, cast iron pot, referred to as the “potjie”.

It’s similar to stew but should not be confused with a stew dish. A potjie is never stirred during the cooking process! Don’t hurry the process, as the longer it cooks, the better it gets.

Serves: 4 – 6

Ingredients:

  • 3 – 4 onions, finely sliced
  • 3 cloves garlic, minced
  • 2 green bell peppers, sliced
  • 1 red bell pepper, sliced
  • 3 – 4 tbsp (45 – 60 ml) fish masala
  • 410 g (1 can) chopped tomatoes
  • 1 kg Kingklip pieces, cut into 3 – 4 cm cubes
  • 250 g Calamari rings
  • 200 g Mussels
  • 800 g Prawns, head on and deveined
  • Fresh, chopped coriander leaves for garnish

Preparation method:

  1. Place the potjie on the fire to heat.
  2. Once smoking, add the oil and garlic and sauté for 5 minutes. Constantly stir to prevent burning.
  3. Add the peppers and sauté for another 5 – 10 minutes. Add the masala and stir through.
  4. Add the chopped tomatoes and heat for 10 minutes. Layer the seafood, but start with the fish pieces, followed by the rest of the ingredients.
  5. Put the lid on the potjie and allow to simmer for 15 – 20 minutes on a medium heat. Watch the heat and move the coals/wood around to prevent too much heat directly on the potjie. Once cooked, remove from the heat and top with chopped coriander.
  6. Serve with braai bread or crispy Portuguese rolls.

PICKLED FISH

Pickled Fish is a popular Cape Malay dish enjoyed during Easter celebrations. In the Western Cape, it is known as “Kerrievis”. The oldest records of this meal, hail from the Cape – from Lady Anne Barnard, after visiting a farm in 1798.

Be sure to marinade it and leave it in the fridge for 2 – 3 days, then serve with freshly baked bread and a green salad. Enjoy!

Serves: 4 – 6

Ingredients:

  • 2 x 500 g Sea Harvest Cape Whiting steaks
  • Fish masala
  • 4 tbsp (60 ml) cake flour
  • 1 – 2 tbsp (15 – 30 ml) vegetable oil

For the pickle curry sauce:

  • 2 cups (500 ml) vinegar
  • ½ cup (125 ml) water
  • ½ – ¾ cup (125 – 187.5 ml) brown sugar
  • 1 tbsp (15 ml) leaf masala
  • ½ tsp (2.5 ml) turmeric
  • 5 whole all spice
  • 5 whole cloves
  • 1 whole chilli, deseeded and chopped
  • 1 tsp (5 ml) grated fresh ginger
  • 1 tsp (5 ml) minced fresh garlic
  • 3 large onions, peeled and sliced into rings
  • 3 bay leaves
  • 1 tsp (5 ml) cake wheat flour
  • Salt and freshly ground black pepper to taste

Preparation method:

  1. Lightly sprinkle the fish with the masala then dust in the flour. Heat oil in a large frying pan and fry the fish on both sides until cooked through. Remove from the frying pan, drain on a paper towel and set aside to cool.
  2. To make the pickle curry sauce, combine the vinegar, water, sugar, leaf masala, turmeric, all spice, cloves and chilli in a saucepan and bring to the boil.
  3. Once the sugar has dissolved, add the ginger, garlic, onions and bay leaves. Simmer for 10 minutes. Remove from the heat and set aside to cool.
  4. Firstly, place the fish in a deep glass dish and then add the onions on top. Lastly, pour the sauce over the fish and onions.
  5. Cover and then refrigerate for 3 days before enjoying.
  6. This pickled fish can remain refrigerated for up to 3 weeks.

DURBAN FISH CURRY

There are many reasons why we love Durban, but their authentic curries have to be at the top of our list! What makes a Durban curry so different? They use red chillies, cayenne pepper and red food colouring.

Whip up this sensuous and delicious Fish Curry recipe in your home and impress the family! Serve with cooked basmati rice, chapattis or roti.

Serves: 4 – 6

Ingredients:

  • 2 x 500 g Cape Whiting Steaks, frozen
  • 4 tsp (20 ml) olive oil
  • 1 onion, chopped
  • 1 tbsp (15 ml) crushed garlic
  • 2 tbsp (30 ml) grated ginger
  • 2 tbsp (30 ml) Durban masala or red curry powder
  • 2 tsp (10 ml) fish/seafood masala
  • 1 tsp (5 ml) ground cumin
  • 2 Cardamom pods
  • 1 cup (250 ml) chopped tomatoes
  • 1 tsp (5 ml) tomato paste
  • 1 – 2 cups (250 – 500 ml) water
  • Salt and freshly ground black pepper to taste

Preparation method:

  1. Heat the olive oil in a saucepan and then add the onions and sauté until the onions are translucent.
  2. Add the garlic, ginger and all the spices and heat through for 5 – 10 minutes. Add a little water to deglaze if the spices start to stick to the pan.
  3. Add the fresh tomatoes and paste and the water (firstly starting with 1 cup). Leave to simmer for about 15 minutes. At this point, most of the water should have evaporated.
  4. Add the Cape Whiting steaks and leave to simmer a further 20 – 25 minutes with the lid on. Do not stir too much as the fish steaks might be broken up.

CRUMBED SQUID RINGS AND CAPE HAKE GATSBY

You’re not a true Capetonian if you have not tried a Gatsby! It essentially consists of a long, long bread roll with fish, chips and peri-peri sauce. However, there are other variations.

Gatsbies are said to date back to the 1970s from the Cape Flats, and were named after the book “The Great Gatsby”. The sandwich was a way for factory workers to use dinner leftovers to create this masterpiece for next-day lunches.

This is our calamari and Cape Hake version of the Great Gatsby. We know you will love it as much as we do!

Serves: 3 – 4

Ingredients:

  • 800 g Sea Harvest Crumed Squid Rings
  • 400 g Sea Harvest Hake Fillets, thawed and cut into strips
  • 125 g cake wheat flour
  • 15 ml fish spice
  • 15 ml lemon & black pepper spice
  • 3 eggs
  • Vegetable oil for frying
  • 500 g potato chips
  • Potato seasoning
  • 1 large oval bread
  • Sweet chilli sauce
  • Chilli sauce
  • Tartar sauce
  • Mayonnaise
  • Cucumber slices
  • Shredded lettuce
  • Onion slices

Preparation method:

  1. Mix together the flour and seasoning. Whisk the eggs.
  2. First dip the fish into the eggs and then into the flour.
  3. Heat the oil to 180°C and fry the chips. Once cooked, remove from oil and place onto paper towel to drain off any excess oil.
  4. Fry the calamari for 2 – 3 minutes and the hake for 3 – 4 minutes in hot oil until cooked or the calamari and hake floats in the fryer. Place calamari and hake on absorbent paper towel.
  5. To assemble the Gatsby: Cut open the loaf of bread on its side. Start with the seasoned chips on the base of the bread, followed by your choice of sauces, the calamari and hake, some more sauce and then lastly the salad greens.
  6. Tightly wrap the bread in foil and keep warm until ready to serve.

HOMEMADE FISH AND CHIPS

You know you’re proudly South African when you love a good, old Fish and Chips meal! It’s one of those ultimate comfort foods that lifts the spirits…

Fried fish and chipped or jacket potatoes were sold separately until 1860 – when a boy named Joseph Malin had the bright idea of combining the two! The rest, they say, is history.

Serves: 4

Ingredients:

  • 800 g Sea Harvest Hake Fillets
  • 250 g cake wheat flour
  • 2 tbsp (30 ml) fish spice
  • 2 tbsp (30 ml) lemon & black pepper seasoning
  • 6 eggs
  • 1½ tsp (7.5 ml) Aromat
  • Vegetable oil for deep frying

Preparation method:

  1. Mix together the flour and seasoning. Whisk the eggs and then stir the Aromat into the eggs.
  2. First dip the fish into the eggs and then into the flour.
  3. Heat the oil to 180°C and fry the fish for 3-4 minutes until cooked and the fish floats in the fryer. Remove from the fryer and place on a paper towel to drain off the oil.
  4. Serve with chunky cut fried chips and fresh bread rolls.

FISH BOBOTIE

Think of Bobotie as the South African version of an English Shepherd’s Pie. It is arguably the most widely known and loved of all Cape dishes, and dates back to the 17th century! In South African homes today, it is usually prepared with lamb mince – however, allow us to introduce you to the Cape Hake version! There’s nothing as delicious and comforting as a good Fish Bobotie meal. Enjoy this recipe, Fish Lovers!

Serves: 6

Ingredients:

  • 2 x 450 g Sea Harvest Cape Hake medallions
  • 3 tbsp (45 ml) olive oil
  • 2 onions, finely chopped
  • 1 tbsp (15 ml) minced garlic
  • 1 tbsp (15 ml) grated ginger
  • 4 tsp (20 ml) fish curry masala
  • 2 tsp (10 ml) roasted/ garam masala
  • ¼ tsp (1.25 ml) turmeric
  • 4 tbsp (60 ml) chutney
  • 1 tbsp (15 ml) apricot jam
  • 4 tsp (20 ml) lemon zest
  • 4 tsp (20 ml) lemon juice
  • 4 tbsp (60 ml) breadcrumbs
  • 4 large eggs, whisked
  • 1 cup (250 ml) fresh cream
  • 4 bay leaves

Preparation method:

  1. Prepare the fish according to the preparation guide on the packaging. Once cooked, remove from the oven, place in a bowl and break the
    fish with a fork by pressing down on the portions. Alternatively, place in a food processor and chop for about 2 minutes on high speed, until finely chopped.

  2. Heat the oil in a saucepan and add the chopped onions. Sauté until the onions are translucent and then add the garlic, ginger and all the spices. Sauté for a further 5 minutes. Remove from the heat and stir in the cooked fish, chutney, jam, lemon zest, juice and breadcrumbs.
  3. Place mixture in an oven-proof, rectangular dish. Whisk the eggs and cream together and pour over the fish. Place the bay leaves into the egg and cream mixture.
  4. Bake in a preheated oven at 180°C for 25 minutes.

What’s your favourite South African meal, Fish Lovers?

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