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!
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!
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 Things Nice Cape Bay Seasoning, Yellowtail Fillet, Yellowtail Fillets
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?
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!
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 Things Nice Cape Bay Seasoning, Yellowtail Fillet, Yellowtail Fillets
How many calories does Yellowtail & Creamy Mash have?
748 calories
How much fat content does Yellowtail & Creamy Mash have?
grams
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