eCook Meal
Cape Bream & Pineapple Tacos
with pickled onion & coriander-garlic mayo
Take pineapple from a tasty addition to culinary perfection by pan frying until smoky & caramelised. Enhanced by the paprika crumb that forms a crispy exterior around line-caught cape bream fish fillets, this meal gives a lesson in how to introduce smokiness to a dish without overpowering the other ingredients. Served in a toasted roti with pickled onion, a coriander & garlic aoili & fresh chilli.
Serving guide
Choose your portion size.
PAPRIKA-CRUMB FISH
Pat the fish dry with paper towel and season. Cut into thick strips. In a small bowl, combine the flour with 20ml [40ml]|#7DA0D7 of milk and 10ml [20ml]|#7DA0D7 of water. In a separate bowl, season the paprika crumb. Coat the fish strips in the flour mix first and then in the crumb.
GOLDEN MOMENT
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden and cooked through, 1-2 minutes per side. Remove from the pan and dry on a paper towel.
SOME PREP
Return the pan to medium heat. Toast the garlic until golden, 20-30 seconds. Remove from the pan.
GREEN AIOLI
In a small bowl, combine the Mayo, chilli and garlic (to taste), ½ the coriander, and a splash of water.
TOAST ROTIS
Return the pan, wiped down if necessary, to medium heat. Toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. Fry the pineapple pieces until charred and caramelised, 2-3 minutes.
DELISH FISH
Smear the rotis with the green aioli. Top with the caramelised pineapple, fish, and pickled onions. Garnish with the remaining coriander and any remaining chilli. Dig in, Chef!
Cape Bream Fillets - 150g
Cake Flour - 20ml
Paprika Crumb - 50ml
Garlic Clove - 1
Mayo - 50ml
Fresh Chilli/ies - 1
Fresh Coriander - 3g
Cocktail Rotis - 4
Fresh Pineapple Fingers - 100g
Pickled Onions - 20g
PAPRIKA-CRUMB FISH
Pat the fish dry with paper towel and season. Cut into thick strips. In a small bowl, combine the flour with 20ml [40ml]|#7DA0D7 of milk and 10ml [20ml]|#7DA0D7 of water. In a separate bowl, season the paprika crumb. Coat the fish strips in the flour mix first and then in the crumb.
GOLDEN MOMENT
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden and cooked through, 1-2 minutes per side. Remove from the pan and dry on a paper towel.
SOME PREP
Return the pan to medium heat. Toast the garlic until golden, 20-30 seconds. Remove from the pan.
GREEN AIOLI
In a small bowl, combine the Mayo, chilli and garlic (to taste), ½ the coriander, and a splash of water.
TOAST ROTIS
Return the pan, wiped down if necessary, to medium heat. Toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. Fry the pineapple pieces until charred and caramelised, 2-3 minutes.
DELISH FISH
Smear the rotis with the green aioli. Top with the caramelised pineapple, fish, and pickled onions. Garnish with the remaining coriander and any remaining chilli. Dig in, Chef!
Cape Bream Fillets - 300g
Cake Flour - 40ml
Paprika Crumb - 100ml
Garlic Clove - 1
Mayo - 100ml
Fresh Chilli/ies - 2
Fresh Coriander - 5g
Cocktail Rotis - 8
Fresh Pineapple Fingers - 200g
Pickled Onions - 40g
PAPRIKA-CRUMB FISH
Pat the fish dry with paper towel and season. Cut into thick strips. In a small bowl, combine the flour with 60ml [80ml]|#7DA0D7 of milk and 30ml [40ml]|#7DA0D7 of water. In a separate bowl, season the paprika crumb. Coat the fish strips in the flour mix first and then in the crumb.
GOLDEN MOMENT
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and dry on a paper towel.
SOME PREP
Return the pan to medium heat. Toast the garlic until golden, 20-30 seconds. Remove from the pan.
GREEN AIOLI
In a small bowl, combine the Mayo, chilli and garlic (to taste), ½ the coriander, and a splash of water.
TOAST ROTIS
Return the pan, wiped down if necessary, to medium heat. Toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. Fry the pineapple pieces until charred and caramelised, 2-3 minutes.
DELISH FISH
Smear the rotis with the green aioli. Top with the caramelised pineapple, fish, and pickled onions. Garnish with the remaining coriander and any remaining chilli. Dig in, Chef!
Cape Bream Fillets - 450g
Cake Flour - 60ml
Paprika Crumb - 150ml
Garlic Cloves - 2
Mayo - 150ml
Fresh Chillies - 3
Fresh Coriander - 8g
Cocktail Rotis - 12
Fresh Pineapple Fingers - 300g
Pickled Onions - 60g
PAPRIKA-CRUMB FISH
Pat the fish dry with paper towel and season. Cut into thick strips. In a small bowl, combine the flour with 60ml [80ml]|#7DA0D7 of milk and 30ml [40ml]|#7DA0D7 of water. In a separate bowl, season the paprika crumb. Coat the fish strips in the flour mix first and then in the crumb.
GOLDEN MOMENT
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and dry on a paper towel.
SOME PREP
Return the pan to medium heat. Toast the garlic until golden, 20-30 seconds. Remove from the pan.
GREEN AIOLI
In a small bowl, combine the Mayo, chilli and garlic (to taste), ½ the coriander, and a splash of water.
TOAST ROTIS
Return the pan, wiped down if necessary, to medium heat. Toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. Fry the pineapple pieces until charred and caramelised, 2-3 minutes.
DELISH FISH
Smear the rotis with the green aioli. Top with the caramelised pineapple, fish, and pickled onions. Garnish with the remaining coriander and any remaining chilli. Dig in, Chef!
Cape Bream Fillets - 600g
Cake Flour - 80ml
Paprika Crumb - 200ml
Garlic Cloves - 2
Mayo - 200ml
Fresh Chillies - 4
Fresh Coriander - 10g
Cocktail Rotis - 16
Fresh Pineapple Fingers - 400g
Pickled Onions - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R98.35
for 4 servings · R24.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Cape Bream Fillets
- Paprika Crumb
- Fresh Pineapple Fingers
- Cocktail Rotis
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cape Bream & Pineapple Tacos?
The preparation time for Cape Bream & Pineapple Tacos with pickled onion & coriander-garlic mayo is between 20 and 40 minutes.
What is the total time required to make Cape Bream & Pineapple Tacos with pickled onion & coriander-garlic mayo?
The total time required to make Cape Bream & Pineapple Tacos with pickled onion & coriander-garlic mayo is between 25 and 45 minutes.
How many servings does Cape Bream & Pineapple Tacos provide?
4 servings
What are the main ingredients in Cape Bream & Pineapple Tacos?
Cake Flour, Cape Bream Fillets, Cocktail Rotis, Fresh Chilli/ies, Fresh Chillies, Fresh Coriander, Fresh Pineapple Fingers, Garlic Clove, Garlic Cloves, Mayo, Paprika Crumb, Pickled Onions
What is the nutritional information of Cape Bream & Pineapple Tacos?
Calories: 901, Carbs: 96 grams, Fat: grams, Protein: 41.2 grams, Sugar: 27.7 grams, Salt: 1237 grams
How do I prepare Cape Bream & Pineapple Tacos?
DELISH FISH: Smear the rotis with the green aioli. Top with the caramelised pineapple, fish, and pickled onions. Garnish with the remaining coriander and any remaining chilli. Dig in, Chef! CHARRED PINEAPPLE: Return the pan to medium heat with a drizzle of oil. Fry the pineapple pieces until charred and caramelised, 2-3 minutes. TOAST ROTIS: Return the pan, wiped down if necessary, to medium heat. Toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. GREEN AIOLI: In a small bowl, combine the mayo, chilli and garlic (to taste), ½ the coriander, and a splash of water. SOME PREP: Return the pan to medium heat. Toast the garlic until golden, 20-30 seconds. Remove from the pan. GOLDEN MOMENT: Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden and cooked through, 1-2 minutes per side. Remove from the pan and dry on a paper towel. PAPRIKA-CRUMB FISH: Pat the fish dry with paper towel and season. Cut into thick strips. In a small bowl, combine the flour with 20ml [40ml]|#7DA0D7 of milk and 10ml [20ml]|#7DA0D7 of water. In a separate bowl, season the paprika crumb. Coat the fish strips in the flour mix first and then in the crumb.
What should be prepared from my kitchen to make Cape Bream & Pineapple Tacos?
Cake Flour, Cape Bream Fillets, Cocktail Rotis, Fresh Chilli/ies, Fresh Chillies, Fresh Coriander, Fresh Pineapple Fingers, Garlic Clove, Garlic Cloves, Mayo, Paprika Crumb, Pickled Onions
How many calories does Cape Bream & Pineapple Tacos have?
901 calories
How much fat content does Cape Bream & Pineapple Tacos have?
grams