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  • 1 onion

  • 50 ml oil
  • 2 teaspoon chili powder
  • 1 teaspoon fine cumin
  • 4 potatoes
  • Oil to deep fry potatoes
  • 250 g frozen mixed veg
  • 750 ml cooked white rice


  1. For the aioli, combine mayonnaise and garlic.
  2. For the sauce, blitz together all the ingredients. Season.
  3. For the fish, score each fish 2-3 times on each side with a sharp knife. Season the cavity of the fish and spoon in half of the herb sauce and lemon slices.
  4. Rub the fish with oil and place in a braai grid. Cook on medium-hot coals for about 6 minutes on each side or until they flake easily. Season. Squeeze over extra lemon juice.
  5. Drizzle the fish with the remaining herb sauce and scatter with extra coriander and chilli. Serve with the aioli.

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