eCook Meal
Yellowtail & Creamy Mash
with a charred corn & cucumber salad
This dish features a Cape Malay spiced & butter-basted yellowtail fillet served on top of silky potato mash, sided with a cucumber & charred corn salad. Garnished with toasted almonds and a squeeze of lemon juice. Perfection!
Serving guide
Choose your portion size.
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRIZZLE
In a small bowl, combine the Mayo, the curry powder (to taste), ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FRESH SALAD
In a salad bowl, toss together the shredded leaves, the diced Cucumber, the charred corn, ½ the toasted nuts, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the Yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season.
TIME TO DINE
Serve up the creamy mash and top with the golden Yellowtail. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Dive in, Chef!
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRIZZLE
In a small bowl, combine the Mayo, the curry powder (to taste), ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FRESH SALAD
In a salad bowl, toss together the shredded leaves, the diced Cucumber, the charred corn, ½ the toasted nuts, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the Yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season.
TIME TO DINE
Serve up the creamy mash and top with the golden Yellowtail. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Dive in, Chef!
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRIZZLE
In a small bowl, combine the Mayo, the curry powder (to taste), ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FRESH SALAD
In a salad bowl, toss together the shredded leaves, the diced Cucumber, the charred corn, ½ the toasted nuts, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the Yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season.
TIME TO DINE
Serve up the creamy mash and top with the golden Yellowtail. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Dive in, Chef!
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRIZZLE
In a small bowl, combine the Mayo, the curry powder (to taste), ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FRESH SALAD
In a salad bowl, toss together the shredded leaves, the diced Cucumber, the charred corn, ½ the toasted nuts, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the Yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season.
TIME TO DINE
Serve up the creamy mash and top with the golden Yellowtail. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.71
for 4 servings · R31.43 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Medium Curry Powder needs 20 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Mayo needs 160 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 35% of packR40.44
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Cape Bay Seasoning
- Yellowtail Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Yellowtail & Creamy Mash?
The preparation time for Yellowtail & Creamy Mash with a charred corn & cucumber salad is between 20 and 35 minutes.
What is the total time required to make Yellowtail & Creamy Mash with a charred corn & cucumber salad?
The total time required to make Yellowtail & Creamy Mash with a charred corn & cucumber salad is between 35 and 50 minutes.
How many servings does Yellowtail & Creamy Mash provide?
4 servings
What are the main ingredients in Yellowtail & Creamy Mash?
Almonds, Corn, Cucumber, Lemon Juice, Mayo, Medium Curry Powder, Potato, Salad Leaves, Spice & All Thing Nice Cape Bay Seasoning, Yellowtail
What is the nutritional information of Yellowtail & Creamy Mash?
Calories: 748, Carbs: 60 grams, Fat: grams, Protein: 46.6 grams, Sugar: 10.4 grams, Salt: 662 grams
How do I prepare Yellowtail & Creamy Mash?
DO THE DRIZZLE: In a small bowl, combine the mayo, the curry powder (to taste), ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. TOAST THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY THE FISH: Return the pan to medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season. MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. TIME TO DINE: Serve up the creamy mash and top with the golden yellowtail. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Dive in, Chef! FRESH SALAD: In a salad bowl, toss together the shredded leaves, the diced cucumber, the charred corn, ½ the toasted nuts, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside. CHAR THE CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Yellowtail & Creamy Mash?
Almonds, Corn, Cucumber, Lemon Juice, Mayo, Medium Curry Powder, Potato, Salad Leaves, Spice & All Thing Nice Cape Bay Seasoning, Yellowtail
How many calories does Yellowtail & Creamy Mash have?
748 calories
How much fat content does Yellowtail & Creamy Mash have?
grams