0Summer is all about spending time outdoors, hiking, swimming in the sea or enjoying a delicious braai with friends.  We headed down to the Hout Bay community fish market to purchase a fresh local fish it is the best, you get to enjoy the local flavour in more than one way, you get to interact with the lovely characterful ladies who will help you to choose a fresh fish that best serves your purpose whilst enjoying some banter.

We had a draw and now we have a winner to our lovely cookbook Let’s Meet in Paradise…a food journey!

Korean Style Spicy yellowtail recipe

This is a recipe that can be whipped up in a flash and bound to satisfy a hungry bunch of post beach, friends.  The flavours are big and bold and are simply delicious with a yellowtail, quite frankly it would work with most fish and could easily be adapted to marinate prawns.

Serves 4

Ingredients

3 spring onions, rinsed and cut into thin ribbons about 12cm’s in length and place in a bowl of ice water to make curls.

2 Tbsp Gochujang

2 Tbsp Honey

2 Tbsp Tamari or soy sauce

1 Tbsp Sesame oil

3 garlic cloves, peeled and finely chopped

6cm piece of fresh ginger, peeled and finely chopped

2 fresh chilli’s rinsed, de-seeded and finely chopped

juice of 1 lime

Fresh Yellowtail, about 50cm in length, scaled, gutted and butterflied, rinsed and patted dry

Garnish

2 Tbsp toasted sesame seeds to garnish

generous handful of fresh basil, rinsed and torn

generous handful of fresh coriander, rinsed and torn

 

Method

In a bowl mix together the Gochujang, honey, tamari, sesame oil, garlic, ginger, chilli and lime juice until well combined.

Cut slits into the fish, taking care not to cut through the flesh.  Spoon over the gochujang marinade and allow the fish to rest in the fish for at least a half an hour.

Make the fire and when the coals are still glowing but low, transfer the fish to a braai grid and cook over a low heat, turning and basting as you go.  Once the flesh is golden and cooked, transfer to a platter.

Garnish with the spring onion curls, making sure to discard the ice water first.  Toss over the toasted sesame seeds, basil and coriander.

Serve with additional lime quarters and a nice tossed green salad.