Angel fish has a lovely firm texture and is very tasty.
It’s also on the SASSI green list, and it’s great value for money.
For example, a kilo of yellowtail (green list) would set you back about R90, while the angle fish comes in at a more modest R55.
Asian flavours and fish are a match made in heaven. Fish, and Asian dishes, are fast and economical to cook and usually you only need the one pot, pan or wok.
This is a recipe for four.
4 portions of angel fish.
2 garlic cloves peeled and squashed
3 whole red chillies
2 tbsp vegetable oil.
3 shallots peeled and finely sliced.
2 tbsp Thai green curry paste.
2 tbsp fish sauce.
1/2 cup coconut cream.
1 stalk lemon grass (Tip, cut the lemon grass into pieces half the length of your finger and bash with the back of a large knife to open up and release the flavours).
1 knob of ginger, peeled and finely sliced.
Coriander to serve.
Rice to serve.
Fry the fish in a splash of hot oil.
Remove the skin and bones, and set aside the fish meat.
Fry the garlic, ginger, lemongrass, shallots, whole chillis.
Add the fish sauce and Thai paste.
Add the coconut cream.
Add the fish back in and gently stir.
Serve with the rice and sprinkle with coriander and a wedge of lemon or lime.
And what to drink? Try the “gooseberry greenness” of the Two Oceans Sauvignon Blanc, as described by Neil Pendock. It should complement the dish perfectly.