Spicy fish with bulgur

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Preparation time: 15 min

Cooking time: 15 min

Serves 4-6

4-6 portions of snoek

30 ml (2 T) fish masala

salt and freshly ground black pepper

500 ml (2 c) bulgur wheat, cooked

30 g coriander, chopped

30 ml (2 T) dried chilli flakes

45 ml (3 T) sunflower oil, for frying

DRESSING

45 ml lemon juice

45 ml olive oil

salt and freshly ground black pepper

1.    Season the fish with the masala and salt and pepper and refrigerate for 20 minutes.

2.    Combine the dressing ingredients. Place the bulgur in a large salad bowl and add the coriander, chilli flakes and dressing, toss well together and refrigerate until serving.

3.    Heat the oil and shallow-fry the fish until cooked. Serve the fish cold or warm with the bulgur salad.

by Carmen Hendricks and Nolin Daniels

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