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
