Name: Moroccan-style linefish
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 kingklip fillets; 0.00 salt coarse, to taste; 0.00 fresh chillies 573; 5.00 ml coriander seeds, crushed; 3.00 ml turmeric; 2.00 ml cumin ground; 1.00 red chilli thinly sliced; 1.00 red pepper diced; 3.00 tomatoes peeled, chopped; 2.00 garlic cloves, crushed; 15.00 ml fresh ginger grated; 125.00 ml fresh chillies 573; 65.00 ml fresh coriander chopped; 0.00 lemon and pepper spice

Recipe Disclaimer

Tap for method

Ingredients (14)

6.00	kingklip fillets
0.00	salt — coarse, to taste
0.00	fresh chillies — 573

SAUCE

5.00 ml	coriander — seeds, crushed
3.00 ml	turmeric
2.00 ml	cumin — ground
1.00	red chilli — thinly sliced
1.00	red pepper — diced
3.00	tomatoes — peeled, chopped
2.00	garlic — cloves, crushed
15.00 ml	fresh ginger — grated
125.00 ml	fresh chillies — 573
65.00 ml	fresh coriander — chopped
0.00	lemon and pepper spice

Tap for ingredients

Method:

Slash a diamond pattern onto the skin side of the fish to prevent it from curling while cooking.
Season fish with salt and leave to firm in the fridge, covered with clingfilm and an ice brick on top to keep it deep-chilled while making the sauce.
Toast coriander seeds in a dry pan.
As soon as they are aromatic, place into a pestle and mortar with turmeric and cumin.
Crush with pestle until coarsley ground.
Mix together chilli, red pepper, tomatoes, garlic, ginger and olive oil.
Cook gently for 15 minutes.
Add fresh coriander and lemon and black pepper seasoning.
TO PREPARE FISH
Heat a ribbed cast-iron griddle pan until very hot.
Brush fish on all sides with a generous layer of the olive oil and cook meaty side down first.
Turn and cook skin side down until fish is just done.
Serve on sweet potato mash topped with chunky tomato sauce accompanied by salad.