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NORTH AFRICAN STYLE FISH
best paired with
Winemaster’s Reserve MERLOT
PrintRecipes and Images Courtesy of Robertsons.co.za
Ingredients
1 tablespoon (15ml) Oil
1 red onion, sliced
1 garlic clove, crushed
2 teaspoons (10ml) fresh grated ginger
1 x 410g can of chopped tomatoes
1 tablespoon (15ml) Syrup
1 tablespoon (15ml) orange juice
1 cup (250 ml) couscous
1 x 410g can of chickpeas, drained
800g King Klip or Hake
2 tablespoons (30 ml) melted margarine
1 teaspoon (5ml) Robertson’s cumin
½ teaspoon (2.5ml) Robertson’s turmeric
½ teaspoon (2.5ml) Robertson’s cinnamonInstructions
- Heat the oil in a pan and fry the onion for 5 minutes or until soft and translucent. Add the garlic, ginger, cumin, turmeric, and cinnamon and fry for 1 – 2 minutes longer.
- Add the canned tomatoes and cook for about 8 minutes or until reduced. Add the syrup and orange juice, and cook for a further 2 minutes. Season to taste.
- Cook the couscous as per the packaging instruction and add the chickpeas. Keep warm
- In the meantime, brush the Fish with melted margarine and grill or pan fry for 5 – 6 minutes on each side.
- Serve the hake on a bed of couscous, with the sauce and fresh coriander.
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GINGERBREAD
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SPICY STUFFED MUSHROOMS
View this recipe
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