Monday, August 27, 2018

Barracuda in ginger and garlic

We have had great difficulty finding any good quality fish or fresh seafood while visiting Durban, until we visited the magnificent Checkers in Ballito which has an impressive fish counter – we only wish ours in Sea Point could match it in the freshness and availability of fish. We bought two sizable barracuda steaks on Saturday and Lynne marinated them in chilli, chopped garlic and ginger, then we pan-fried them and had them with baked potatoes and a salad. A Braai would have been good but sadly it was drizzling and pitch dark when we wanted to eat at 7
2 Barracuda or similar (swordfish, tuna) steaks - 2cm piece of fresh ginger – 1 large garlic clove – 1 tsp zhoug (Israeli/Yemeni chilli spice)– 1 T hot water– 1 T oil – good squeeze of lemon juice – salt and pepper
Grate the ginger and the garlic, pour hot water on the zhoug powder then stir in the oil and mix with the ginger and garlic. Spread over both sides of the fish and leave to marinate for at least an hour. Fry quickly on both sides then season, add a squeeze of lemon and serve

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