Fish jaffle toastie

2 servings Cooking: 10 mins, Chill/rest/proof: 10 mins
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This simply sublime toastie by Chef Margot Janse uses leftover fish: flaked and mixed with your favourite flavours, wedged between sliced bread, and cooked in a toastie iron or jaffle maker.

By Independent Contributor January 21 2021
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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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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.

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