Serves: 6 depending on size of fish
Fish kebabs:
1 angelfish or any other approved sustainable fish, filleted
250ml (1 cup) teriyaki sauce
15ml (1 tbsp) ginger, grated
5ml (1 tsp) brown sugar
1 red chilli
Chop-chop mango salad:
1 large mango
1 chilli, chopped (optional)
½ red onion, finely sliced
A handful of fresh coriander leaves
15ml (1 tbsp) olive oil
Freshly ground black pepper
Juice of 1 lemon
80ml (⅓ cup) coconut flakes
Method: Cut the fish into thin strips. Place in a large bowl and add the teriyaki sauce, ginger, brown sugar and chilli. Mix gently, cover and pop in the fridge for at least 1 hour.
To make the salad, chop up the mango into 1x1cm cubes and place in a bowl. Add the chopped chilli (optional) and sliced red onion. Pop some fresh coriander leaves into the salad. Dress with olive oil, black pepper and lemon juice and mix well.
Toast the coconut and set aside until serving (otherwise it goes soggy).
Take your fish out of the fridge and skewer the strips by threading the skewer in and out. Place the skewers on a hot braai grid and sear for 2 minutes each side. While cooking the kebabs, keep brushing with the marinade for extra flavour.
Add the coconut to the salad and serve with the kebabs. • Recipe and image from 'Recipes, Suzelle DIY' (Jacana), R280...