Rooibos-smoked angelfish pâté with vetkoek

Food24
6 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
While this recipe works just as well with store-bought smoked fish, smoking your own fish takes the pâté to a new level. Using rooibos tea in place of wood shavings gives a gentle flavour that enhances the delicate angelfish. To smoke the fish, I used a stainless-steel baking dish with a fitted grid over indirect heat of about 160 °C. This is by no means an authentic way to smoke fish as I haven’t used a brine, but it’s a great way to infuse extra flavour into your fish.

By Food24 October 24 2019
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

500 g rooibos tea leaves or twigs
300 g angelfish — skin on
1 brown onion
250 g full fat plain cream cheese
1/2 lemon — juiced and zested
flat-leaf parsley — finely chopped
5 ml yellow mustard seeds
salt — to taste
pepper — to taste
sunflower oil
1 kg readymade dough
cake flour
Tap for ingredients
Tap for ingredients

Method:

Soak the rooibos tea leaves in cold water for 10 minutes, then drain and spread out the leaves in the base of a baking dish. Place a grid in the dish and rub a little oil over it. This prevents the fish from sticking.

Place the angelfish fillets, skin-side down, on the grid and cover the dish with foil. Put the dish over indirect heat and smoke for 10–12 minutes or until the angelfish is cooked through and flakes easily.

To make the pâté, carefully remove any skin and bones from the angelfish and flake the flesh into a bowl.

Add the onion, cream cheese, lemon juice and zest, parsley and mustard seeds. Use a fork to combine the ingredients into a smooth paste. Season to taste.

For the vetkoek, bring a pot with about 3 cm of oil up to 200 °C. Divide the dough into pieces roughly the size of a tennis ball (use a little flour if they’re sticking) and deep-fry the dough in batches until golden brown. Drain on kitchen towel and, when cool enough to handle, slice open and spread with the pâté.

Reprinted with permission of Georgia East from her new cookbook – West Coast Wander, published by Penguin Random House Publishers.

Rooibos-smoked angelfish pâté with vetkoek

Follow Georgia East on Instagram | Facebook | Twitter



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.