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!
Yellowtail & Creamy Mash
Yellowtail & Creamy Mash
with a charred corn & cucumber salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Corn
- Cucumber
- Lemon Juice
- Mayo
- Medium Curry Powder
- Potato
- Salad Leaves
- Spice & All Things Nice Cape Bay Seasoning
- Yellowtail Fillet
- Yellowtail Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
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!
Potato - 200g
Almonds - 10g
Corn - 50g
Mayo - 40ml
Medium Curry Powder - 5ml
Lemon Juice - 15ml
Salad Leaves - 20g
Cucumber - 50g
Yellowtail Fillet - 1
Spice & All Things Nice Cape Bay Seasoning - 5ml
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!
Potato - 400g
Almonds - 20g
Corn - 100g
Mayo - 80ml
Medium Curry Powder - 10ml
Lemon Juice - 30ml
Salad Leaves - 40g
Cucumber - 100g
Yellowtail Fillets - 2
Spice & All Things Nice Cape Bay Seasoning - 10ml
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!
Potato - 600g
Almonds - 30g
Corn - 150g
Mayo - 125ml
Medium Curry Powder - 15ml
Lemon Juice - 45ml
Salad Leaves - 60g
Cucumber - 150g
Yellowtail Fillets - 3
Spice & All Things Nice Cape Bay Seasoning - 15ml
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!
Potato - 800g
Almonds - 40g
Corn - 200g
Mayo - 160ml
Medium Curry Powder - 20ml
Lemon Juice - 60ml
Salad Leaves - 80g
Cucumber - 200g
Yellowtail Fillets - 4
Spice & All Things Nice Cape Bay Seasoning - 20ml
Woolies Products in this dish
