What are the main ingredients in Cape Malay Style Yellowtail?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Cape Malay Style Yellowtail?

Calories: 935, Carbs: 131 grams, Fat: grams, Protein: 68 grams, Sugar: 27.5 grams, Salt: 296 grams

How do I prepare Cape Malay Style Yellowtail?

CUCUMBER-DILL YOGHURT: Place the grated cucumber on a clean cloth, squeeze to drain excess liquid. Place ¾ of the dill in a bowl with the yoghurt, cucumber and the remaining vinegar. Mix and season to taste. CAPE MALAY FEAST: Make a bed of rice and sprinkle with the lentils, golden sultanas and kale. Top with the Cape Malay yellowtail and curried-onion sauce. Dollop over the cucumber-dill yoghurt and garnish with the remaining fresh dill. Delicious, Chef! CRISPY BITS: Place the rinsed lentils on a roasting tray, coat in oil, and season. Roast in the oven for 15-20 minutes. At the halfway mark, give a shift and add the sultanas and kale to the tray. Return to the oven and roast for the remaining time. On completion, the lentils and kale should be crispy and the sultanas warmed through and starting to crisp. CAPE MALAY SAUCE: Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until soft and translucent. Reduce the heat and add the Cape Malay curry paste to taste. Fry for 1-2 minutes until aromatic. Pour in ½ the rice wine vinegar and 150ml of water to deglaze the pan. Add seasoning and a sweetener of choice to taste. Bring to a simmer and cook for a further 5-6 minutes until slightly reduced. On completion, place in a bowl and cover. Set aside until step 5. YUMMY YELLOWTAIL: Pat the yellowtail dry with paper towel and season. Wipe down the pan and return to a high heat with a drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy and golden. Flip, lower the heat and add the Cape Malay-spiced onions back into the pan. Simmer the fish in the sauce for 2-3 minutes, basting it until well coated and cooked through. TENDER RICE: Preheat the oven to 200°C. Place a pot over a medium-high heat. Submerge the rice in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff with a fork. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside.

What should be prepared from my kitchen to make Cape Malay Style Yellowtail?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Cape Malay Style Yellowtail

Name: Cape Malay Style Yellowtail
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Welcome to the Kaap, to a Cape Malay inspired taste venture, we hope we did it justice with these warm, decadent flavours. The lavish texture and subtle sweetness of the yellowtail is enhanced by crispy lentils, fluffy basmati and a spicy-umami sauce harbouring a sweet pop of sultanas, with lashings of cucumber and dill dressing to give it a fresh edge.

Cape Malay Style Yellowtail

with curried onions & caramelised sultanas

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Coconut Yoghurt
Cucumber
Fresh Dill
Golden Sultanas
Kale
Lentils
Line-caught Yellowtail Fillet
Line-caught Yellowtail Fillets
Onion
Onions
Red Wine Vinegar
Rice Wine Vinegar
Spice & All Things Nice Cape Malay Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

TENDER RICE
Preheat the oven to 200°C. Place a pot over a medium-high heat. Submerge the rice in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff with a fork. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside.
CRISPY BITS
Place the rinsed lentils on a roasting tray, coat in oil, and season. Roast in the oven for 15-20 minutes. At the halfway mark, give a shift and add the sultanas and kale to the tray. Return to the oven and roast for the remaining time. On completion, the lentils and kale should be crispy and the sultanas warmed through and starting to crisp.
CAPE MALAY SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent. Reduce the heat and add the Cape Malay curry paste to taste. Fry for 1-2 minutes until aromatic. Pour in ½ the rice wine vinegar and 100ml of water to deglaze the pan. Add seasoning and a sweetener of choice to taste. Bring to a simmer and cook for a further 3-4 minutes until slightly reduced. On completion, place in a bowl and cover. Set aside until step 5.
CUCUMBER-DILL YOGHURT
Place the grated cucumber on a clean cloth, squeeze to drain excess liquid. In a bowl combine ¾ of the dill, yoghurt, cucumber and the remaining vinegar. Mix and season to taste.
YUMMY YELLOWTAIL
Pat the yellowtail dry with paper towel and season. Wipe down the pan and return to a high heat with a drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy and golden. Flip, lower the heat and add the Cape Malay-spiced onions back into the pan. Simmer the fish in the sauce for 2-3 minutes, basting it until well coated and cooked through.
CAPE MALAY FEAST
Make a bed of rice and sprinkle with the lentils, golden sultanas and kale. Top with the Cape Malay yellowtail and curried-onion sauce. Dollop over the cucumber-dill yoghurt and garnish with the remaining fresh dill. Delicious, Chef!

Brown Basmati Rice - 75ml
Kale - 50g
Lentils - 120g
Golden Sultanas - 20g
Onion - 1
Spice & All Things Nice Cape Malay Curry Paste - 10ml
Red wine vinegar - 15ml
Cucumber - 50g
Fresh Dill - 3g
Coconut Yoghurt - 50ml
Line-caught Yellowtail Fillet - 1

Download the Recipe

Serves 2

TENDER RICE
Preheat the oven to 200°C. Place a pot over a medium-high heat. Submerge the rice in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff with a fork. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside.
CRISPY BITS
Place the rinsed lentils on a roasting tray, coat in oil, and season. Roast in the oven for 15-20 minutes. At the halfway mark, give a shift and add the sultanas and kale to the tray. Return to the oven and roast for the remaining time. On completion, the lentils and kale should be crispy and the sultanas warmed through and starting to crisp.
CAPE MALAY SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until soft and translucent. Reduce the heat and add the Cape Malay curry paste to taste. Fry for 1-2 minutes until aromatic. Pour in ½ the rice wine vinegar and 150ml of water to deglaze the pan. Add seasoning and a sweetener of choice to taste. Bring to a simmer and cook for a further 5-6 minutes until slightly reduced. On completion, place in a bowl and cover. Set aside until step 5.
CUCUMBER-DILL YOGHURT
Place the grated cucumber on a clean cloth, squeeze to drain excess liquid. Place ¾ of the dill in a bowl with the yoghurt, cucumber and the remaining vinegar. Mix and season to taste.
YUMMY YELLOWTAIL
Pat the yellowtail dry with paper towel and season. Wipe down the pan and return to a high heat with a drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy and golden. Flip, lower the heat and add the Cape Malay-spiced onions back into the pan. Simmer the fish in the sauce for 2-3 minutes, basting it until well coated and cooked through.
CAPE MALAY FEAST
Make a bed of rice and sprinkle with the lentils, golden sultanas and kale. Top with the Cape Malay yellowtail and curried-onion sauce. Dollop over the cucumber-dill yoghurt and garnish with the remaining fresh dill. Delicious, Chef!

Brown Basmati Rice - 150ml
Kale - 100g
Lentils - 240g
Golden Sultanas - 40g
Onion - 1
Spice & All Things Nice Cape Malay Curry Paste - 20ml
Red Wine Vinegar - 30ml
Cucumber - 100g
Fresh Dill - 5g
Coconut Yoghurt - 100ml
Line-caught Yellowtail Fillets - 2

Download the Recipe

Serves 3

TENDER RICE
Preheat the oven to 200°C. Place a pot over a medium-high heat. Submerge the rice in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff with a fork. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside.
CRISPY BITS
Place the rinsed lentils on a roasting tray, coat in oil, and season. Roast in the oven for 20-25 minutes. At the halfway mark, give a shift and add the sultanas with the tray of kale and roast for the remaining time. On completion, the lentils and kale should be crispy and the sultanas warmed through and starting to crisp.
CAPE MALAY SAUCE
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until soft and translucent. Reduce the heat and add the Cape Malay curry paste to taste. Fry for 1-2 minutes until aromatic. Pour in ½ the rice wine vinegar and 200ml of water to deglaze the pan. Add seasoning and a sweetener of choice to taste. Bring to a simmer and cook for a further 5-6 minutes until slightly reduced. On completion, place in a bowl and cover. Set aside until step 5.
CUCUMBER-DILL YOGHURT
Place the grated cucumber on a clean cloth, squeeze to drain excess liquid. Place ¾ of the dill in a bowl with the yoghurt, cucumber and the remaining vinegar. Mix and season to taste.
YUMMY YELLOWTAIL
Pat the yellowtail dry with paper towel and season. Wipe down the pan and return to a high heat with a drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy and golden. Flip, lower the heat and add the Cape Malay-spiced onions back into the pan. Simmer the fish in the sauce for 2-3 minutes, basting it until well coated and cooked through.
CAPE MALAY FEAST
Make a bed of rice and sprinkle with the lentils, golden sultanas and kale. Top with the Cape Malay yellowtail and curried-onion sauce. Dollop over the cucumber-dill yoghurt and garnish with the remaining fresh dill. Delicious, Chef!

Brown Basmati Rice - 225ml
Kale - 150g
Lentils - 360g
Golden Sultanas - 60g
Onions - 2
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Red Wine Vinegar - 45ml
Cucumber - 150g
Fresh Dill - 8g
Coconut Yoghurt - 150ml
Line-caught Yellowtail Fillets - 3

Download the Recipe

Serves 4

TENDER RICE
Preheat the oven to 200°C. Place a pot over a medium-high heat. Submerge the rice in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keep the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff with a fork. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside.
CRISPY BITS
Place the rinsed lentils on a roasting tray, coat in oil, and season. Roast in the oven for 20-25 minutes. At the halfway mark, give a shift and add the sultanas with the tray of kale and roast for the remaining time. On completion, the lentils and kale should be crispy and the sultanas warmed through and starting to crisp.
CAPE MALAY SAUCE
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 6-7 minutes until soft and translucent. Reduce the heat and add the Cape Malay curry paste to taste. Fry for 1-2 minutes until aromatic. Pour in ½ the rice wine vinegar and 400ml of water to deglaze the pan. Add seasoning and a sweetener of choice to taste. Bring to a simmer and cook for a further 5-6 minutes until slightly reduced. On completion, place in a bowl and set aside until step 5.
CUCUMBER-DILL YOGHURT
Place the grated cucumber on a clean cloth, squeeze to drain excess liquid. Place ¾ of the dill in a bowl with the yoghurt, cucumber and the remaining vinegar. Mix and season to taste.
YUMMY YELLOWTAIL
Pat the yellowtail dry with paper towel and season. Wipe down the pan and return to a high heat with a drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy and golden. Flip, lower the heat and add the Cape Malay-spiced onions back into the pan. Simmer the fish in the sauce for 2-3 minutes, basting it until well coated and cooked through.
CAPE MALAY FEAST
Make a bed of rice and sprinkle with the lentils, golden sultanas and kale. Top with the Cape Malay yellowtail and curried-onion sauce. Dollop over the cucumber-dill yoghurt and garnish with the remaining fresh dill. Delicious, Chef!