Marinated fish with root vegetable mash

By admin
16 April 2013

Sometimes you need to make a little more special effort for special people

Serves 4

Preparation time: 10 min

Cooking time: 25 min

4 hake fillets


15 ml (1 T) coriander seeds

2 ml (½ t) cumin seeds

5 ml (1 t) ground cinnamon

5 ml (1 t) ground cloves

5 ml (1 t) black peppercorns

2 ml (½ t) cardamom seeds

5 ml (1 t) turmeric

10 ml (2 t) dried chilli flakes

8 garlic cloves

10 ml (2 t) dark brown sugar

15 ml (1 T) lemon juice

30 ml (2 T) chopped fresh ginger

30 ml (2 T) oil


1 sweet potato, peeled and diced

3 madumbe, peeled and diced

2 turnips, peeled and diced

2 potatoes, peeled and diced

80 ml (? c) cream

2 garlic cloves

30 ml (2 T) butter

salt and pepper


30 g broccoli, cooked

1 Put the fish in a flat, non-metal dish.

2. Marinade paste: In a hot, dry pan over a medium heat, toast the coriander seeds and cumin seeds until aromatic. Tip into a spice grinder and add the cinnamon, cloves, peppercorns, cardamom seeds, turmeric and chilli flakes. Grind to a fine powder.

3 In a food processor blitz the spice mix with the garlic, sugar, lemon juice, ginger and oil to a smooth paste.

4 Cover the fish in the paste and marinate while preparing the mash.

5 Vegetable mash: Put the diced vegetables in a pot filled with water and slowly bring to the boil. Reduce to a simmer and cook for 25 minutes or until soft.

6 Drain and add the cream, garlic and butter. Mash to a smooth, lump-free consistency and season with salt and pepper.

7 Pan-fry the fish for 5-8 minute on each side.

8 To serve: Spoon the mash onto plates, top with the fish and serve with the broccoli.

- Hope Malau

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