Fancy fish and chips with a green chilli sauce
Brace yourself for an extraordinary gastronomic experience that will ignite your senses and redefine your perception of fish and chips.
![Fancy fish and chips with a green chilli sauce](https://images.caxton.co.za/wp-content/uploads/sites/110/2023/06/Picture2-1.jpg)
This fancy fish recipe, crafted by DinewithTasha, combines the classic comfort of fish and chips with a vibrant twist.
The star of the dish is the zesty green chilli sauce, prepared with a blend of spring onions, garlic, ginger, coriander, and other aromatic ingredients.
To enhance the succulent hake cutlets, they are marinated in a garlic-infused butter, resulting in a smoky and tender fish.
Accompanying the main attraction are perfectly crispy potato chips, fried to golden perfection. Recipe supplied by Leopard’s Leap.
Ingredients
For the sauce:
- 6 Spring onions
- 1 Clove garlic
- 1 Green chilli
- 2cm Piece ginger
- 20g Coriander
- 2 Tbsp fish sauce
- 2 Tbsp soy sauce
- ½ Ripe avocado
- ½ Cup coconut milk
- Juice of half a lime
- Salt flakes
- Black pepper
For the fish:
- 1kg Hake cutlets
- 250g Butter
- 4 Cloves garlic, pressed
Other
3 Potatoes, peeled
Method
For the sauce:
Place all ingredients into a blender and blend for a couple of minutes until completely smooth.
For the fish:
- In a small saucepan, over medium heat, melt the butter and add the garlic. Season well with salt and black pepper.
- Use about ¼ of the melted butter to brush over the fish and let marinate for 20 to 30 minutes.
- Over hot coals, braai the fish, basting with the remainder of the garlic butter on every turn. Cook to preferred doneness.
Note: The idea with the butter is to create smoke. Move the fish away from any flare-ups.
For the potatoes:
- Slice into very thin slices using a mandoline.
- Pat dry using kitchen towel, then fry in hot oil until brown and crisp.
- Remove from oil and place on clean kitchen towel to get rid of the excess oil.
- Season well with salt flakes.
To serve:
- Place a bit of the sauce on a plate, place the fish onto the sauce and the crispy chips to the side.
- Drizzle a bit of sauce over the fish and garnish with micro herbs.
- Pop a bottle of Leopard’s Leap Culinaria MCC and enjoy!