Food & Home Entertaining

EATING LOCALLY
COOK’S TIP
Use some of the
leftover fresh harissa
paste to serve.
Salt-baked fish
with harissa paste
Serves 2 – 4 A LITTLE EFFORT 1 hr
THE FLAVOUR COMBINATIONS
HARISSA PASTE
4 red chillies, roughly chopped
handful fresh flat-leaf parsley,
roughly chopped
handful fresh coriander, roughly chopped
5ml (1 tsp) ground cumin
5ml (1 tsp) ground coriander
6 garlic cloves, peeled and roughly chopped
5ml (1 tsp) Khoisan Sea Salt
75ml olive oil
SALT-BAKED FISH
1,5kg – 1,6kg whole sustainable fish (we used
black sea bream/Hottentot), gutted, cleaned
and scaled
handful fresh flat-leaf parsley
2 lemons, sliced into rounds
2kg Khoisan Sea Salt
HOW TO DO IT
Preheat the oven to 200˚C. For the harissa paste,
1 place all of the ingredients in a pestle and mortar
and smash together to form a paste. Alternatively,
use a stick blender and blitz to a rough paste.
For the ish, stuff the cavity with the parsley,
2 lemon slices and harissa paste. Place on
a baking tray atop a layer of Khoisan Sea Salt
(use half of the 2kg) and cover the top with the
remaining 1kg salt – this process seals in the
moisture of the ish. Place the tray in the oven
and bake, 45 minutes.
Remove from oven and allow to cool,
3 10 minutes. Remove the ish from the
salt and place it in another dish to serve.
(You can serve it in the same dish, but it
is easy for the salt to fall into the lesh.)
SALT-BAKED FISH WITH
HARISSA PASTE
foodandhome.co.za JUNE 2016 31