When it comes to making dinner after a long day of work, we want it to be quick and tasty. Which is exactly what this Asian steamed angelfish dish is!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
For the sauce
¼ cup rice vinegar
¼ cup sweet chilli sauce
2 cloves garlic, peeled and crushed
2 cm ginger, peeled and finely sliced
1 stalk lemon grass, white part only, thinly sliced
1 tbsp soy sauce
½ tsp sesame oil
Juice of ½ lemon
For the fish
4 × 200 g angelfish fillets
½ cup coriander, chopped
2 spring onions, sliced
1 red chilli, sliced
Basmati rice, cooked according to packet instructions, to serve

METHOD
For the sauce
1. Mix all the ingredients in a pot with ⅓ cup water and bring to a simmer. Simmer for 5–10 minutes, until the mixture is reduced and the consistency of syrup.
For the fish
1. Line a steamer basket with baking paper and place the fish inside.
2. Bring a pot of water to a simmer and place the basket over it. Steam the fish for 4–6 minutes, until the flesh is opaque.
3. Pour some of the sauce over each fillet and sprinkle with the coriander, spring onions and chilli. Serve with the rice and the remaining sauce on the side.

For another asian-style dish try our chicken hoisin meatballs with sticky rice recipe. Hoisin is a popular spicy sauce from China, and adds so much flavour to this dish!

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This angelfish pasta is to die for and so quick and easy to make! Angelfish is also a sustainable fish and is light on the wallet! What more could you ask for?

SERVES 4 // COOK TIME 15 min

INGREDIENTS
⅓ cup olive oil
1 tbsp finely chopped parsley
2 cloves garlic, peeled and crushed
Salt and pepper
½ cup cream
250 g angelfish (or other white fish), cooked and flaked
400 g  fusilli, cooked as per packet instructions

METHOD
1. Mix the oil, parsley and garlic, and season well.
2. In a pot over medium heat, bring the cream to a simmer. Remove from the heat straight away. Add the fish and parsley mixture, and stir to combine.
3. Toss the sauce and pasta together and serve.

Want another fish and pasta combo? Then try this creamy fish and pasta bake recipe!

The post Angelfish pasta appeared first on MyKitchen.

For a healthy and sustainable meal, these Japanese angelfish poke bowls tick all the right boxes! You can prepare the fish over the braai and assemble the bowl together, all in no time.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the rice
2 cups sushi rice
3 cups water
3 tbsp rice-wine vinegar
For the fish
2 angelfish fillets, cubed
2 tbsp vegetable oil
For the dressing
¼ cup soy sauce
2 tbsp honey
2 tbsp mayonnaise
1 tbsp sesame oil
To serve
1 avocado, sliced
Handful coriander
Handful baby spinach
2 carrots, ribboned
6 baby cucumbers, ribboned
Sesame seeds, to sprinkle
1 lime, wedges

METHOD
For the rice
1. Heat a potjie over medium coals and cook the rice according to packet instructions. Stir through the vinegar and set aside.
For the fish
1. Rub the angelfish with oil and season well.
2. Heat a braai pan over hot coals. Flash-fry the fish for 3 min per side.
For the dressing
1. Combine all the ingredients and pour over the fish. Set aside.
To serve
1. Divide the rice between bowls and top with sliced avo, coriander, spinach, carrots and baby cucumber. Add fish and sprinkle with sesame seeds. Pop a lime wedge on the side and serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Japanese angelfish poke bowls, on the braai! appeared first on MyKitchen.

Summer is the very best time to enjoy seafood. Try this unique, easy and deliciously tasty recipe to make the most of your catch!

SERVES 4 // COOKING TIME 15 mins

INGREDIENTS
1 tbsp olive oil
2 onions, peeled and finely chopped
400g angelfish fillet, chopped
½ cup dry breadcrumbs
1 egg, beaten
2 tbsp chopped parsley
1 tbsp chopped thyme leaves
Vegetable oil, to shallow-fry
¼ cup chutney
1 tbsp soy sauce

METHOD
1. Heat the olive oil in a large frying pan over low heat. Fry the onions until soft, but not coloured. Transfer to a bowl.
2. Add the angelfish, breadcrumbs, egg, parsley and thyme to the onion and mix well. Roll into small balls.
3. Heat the vegetable oil in the frying pan over high heat. Shallow-fry the frikkadels for 3–4 minutes, until golden. Drain on paper towel.
4. In a large pot over low heat, mix the chutney, soy sauce and ¼ cup water and bring to a simmer. Add the frikkadels and stir to coat.
5. Serve the frikkadels with the pap.

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