Name: Spiced fish with coconut sambal
Yield: 6 servings
Cuisine: Bake
Ingredients: 2.00 fish cleaned; 60.00 ml fish spice; 30.00 ml fresh chillies 573; 0.50 lemon juice only; 3.00 lime wedges; 10.00 ml mustard black seeds, fried; 1.00 green chillies finely chopped; 2.00 limes juice only; 2.00 ml salt; 5.00 ml sugar; 30.00 ml fresh coriander chopped; 1.00 coconut fresh, shaved

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Ingredients (12)

2.00	fish — cleaned
60.00 ml	fish spice
30.00 ml	fresh chillies — 573
0.50	lemon — juice only
3.00	lime — wedges

FRESH COCONUT SAMBAL

10.00 ml	mustard — black seeds, fried
1.00	green chillies — finely chopped
2.00	limes — juice only
2.00 ml	salt
5.00 ml	sugar
30.00 ml	fresh coriander — chopped
1.00	coconut — fresh, shaved

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Method:

Wash the fish well and make shallow slits along the body of the fish on both sides.
Mix fish spice with olive oil and lemon juice and rub over fish, and into slits, on both sides.
Oil a braai grid well, place fish on grid and cook over coals for about 10 minutes each side.
Serve topped with coconut sambal, or more simply, with wedges of fresh lime.
Note: The fish may be baked in a preheated 200 °C oven for about 20 minutes.

FRESH COCONUT SAMBAL
Mix seeds, chilli, lime juice, salt and sugar together.
Marinate for 30 minutes.