Woza Braai Day! In celebration of Heritage Month, we partnered with Pretoria's Capital Hotel School and invited chefs Andrea Celliers and Charmaine Maine to spice up an old favourite for that time of year when togetherness means more than ever.
400g haddock fish fillet
4 tablespoons olive oil
2 garlic cloves
1 teaspoon fresh ginger, chopped
1 small onion
3 tablespoons biryani spice mix
170g asparagus spears
½ cup of water
2 teaspoons grated lemon zest
200g lemons for taste and garnish
10g coriander leaves for garnish
This recipe will work with any fish of your preference: hake, trout, salmon or kingklip.
Add more chilli to your herb mix to up the spice.
As an extra side, consider adding yellow rice to serve with your fish and vegetables.
