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Braaied fish parcels with coconut sauce

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

For the lemon dressing, mix:

1 red onion, finely chopped
2 cloves garlic, chopped
2 T parsley, finely chopped
2 T white wine vinegar
2 lemons, segmented
Sea salt and freshly ground black pepper, to taste

For the cucumber-and-fennel salad:

8 mini cucumbers, sliced diagonally
1 bulb fennel, shaved
Sesame seeds, toasted, for serving

For the spicy coconut sauce, mix:

1 x 400 g can coconut milk
2 T freshly grated coconut
2–3 T sambal oelek
2 limes, zested and juiced
1 T fish sauce
3 cloves garlic, finely chopped

For the fish

6 x 200 g portions firm white sustainable fish
6 sheets nori

Method

Drizzle the lemon dressing over the cucumber and fennel and set aside.

Coat the fish in the spicy coconut sauce. Wrap each portion in nori, then in tinfoil. Grill on the braai for 5–10 minutes, or until tender. Open one of the parcels to make sure the fish is cooked through and flakes easily.

Serve with the cucumber-and-fennel salad, topped with sesame seeds.

Cook's note: Take your fish to the next level by dipping it in an Asian-inspired sauce, then wrapping it in sheets of nori, followed by tinfoil to make sure the fish stay nice and juicy. The look on everyone's faces when you unwrap the foil at the table? Priceless.

Browse more seafood recipes here.