fish_keenan

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So how is Chef Nicholas Froneman creating summer flavour with Nola? The Executive Chef for Southern Sun Montecasino uses the versatile Nola Ultra Creamy for a spicy, creamy marinade that’s perfect for a summertime braai if you’re catering outside. Here, he’s used the marinade on fish, but it would work equally well on chicken quarters. The Nola Ultra Creamy not only gives the marinade a great texture that binds beautifully to the fish, but it also works as a perfect base for the Tandoori spice to infuse into the hake.

Ingredients (Serves 10)

2.5 kg fresh Hake Fillets, scaled, pin-boned with skin off, portioned into 250g portions
400ml Nola Ultra Creamy
300ml Plain Yoghurt, unsweetened
50g Tandoori spice
Optional: 25ml Paprika for colour
1 medium Onion, thinly sliced
15ml Lime juice
Tinfoil to wrap fish fillets in

1. Slice onions and mix together with Tandoori Spice and Paprika if using.

2. Add the Nola Ultra Creamy, yoghurt and lime juice.

3. Mix together well.

4. Taste and adjust seasoning, adding more lime juice if desired.

5. Place the hake fillets in a large dish

6. Pour the marinade over hake fillets. Make sure that each piece is well-coated. Cover the dish and allow to marinate for half an hour.

7. Place each fish fillet in a foil parcel, with a generous portion of the marinade.

8. Seal up the parcel. Place on a medium heat on the braai for five minutes a side, or bake in the oven at 180°C for 12 minutes.

Chef’s Tip: Make sure to only marinate the hake for half an hour – if it’s marinated for too long, the fish might become too soft. If you’re using a hardier fish such as yellowtail or angelfish, you can marinate for longer. If you want to adjust the marinade’s colouring without paprika, you can use a tiny bit of Egg Yellow Food Colouring powder.

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