Name: Fish jaffle toastie
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Cuisine
Ingredients: 1 cup yellowtail cooked and flaked; 1/4 red onion thinly sliced; handful fresh coriander; handful fresh basil; 1 gherkin diced; chilli sauce chutney or atchar to taste; 1/4 cup mozzarella cheese grated; salt and black pepper; 4 white bread slices; butter melted

Recipe Disclaimer

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Ingredients (10)

1 cup	yellowtail — cooked and flaked
1/4	red onion — thinly sliced
handful	fresh coriander
handful	fresh basil
1	gherkin — diced
	chilli sauce — chutney or atchar to taste
1/4 cup	mozzarella cheese — grated
	salt and black pepper
4	white bread slices
	butter — melted

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Method:

Place the fish, onion, herbs, gherkin, chilli sauce/chutney/atchar (or all 3) and mozzarella in a bowl and mix well. Season with salt and pepper.

Divide the mixture between 2 slices of bread and place the other 2 slices on top.

Brush the inside of the toastie iron or jaffle maker with melted butter and place the sandwiches inside.

Cook over a fire or a gas stove for 4–5 minutes on each side until golden.

Eat while hot!

Reprinted with permission from ABALOBI. ABALOBI connects consumers with fully traceable, premium quality, local seafood harvested responsibly by small-scale fishermen and -women using low-impact fishing methods. The seafood is supplied directly to consumers via a fair and transparent digital marketplace and traceability technology. Have a look at their newly released marketplace website for more Fish with a Story, where to find restaurants serving traceable ABALOBI-linked fish, as well as an ever growing repository of recipes by numerous South African chefs as well as fisherwomen from our coastline. This specific recipe was provided by chef Margot Janse.