Amarula Spicy Fish Recipes

Steps:

• Divide each fishtail fillet in half along the length; just follow the natural dividing line.
• Slice each into three even-sized strips, again working lengthways.
• Leave about 2cm at the widest part uncut (as one would do for koeksisters).
• Plait each fillet; Secure the ends with a strip of chive.
• Season, cover and chill in the refrigerator.
• Toss the fruit with the Amarula Cream in a large ovenproof dish.
• Dip the fish fillets in a mixture of flour, curry powder and cayenne; Lay on the fruit.
• Brush the fish with a mixture of melted butter and crushed garlic.
• Pour the Spicy Curry basting sauce evenly over the dish.
• Rub the coconut and turmeric together on a piece of greaseproof paper until the coconut is golden, Sprinkle over the fish.
• May be pre-prepared to this stage, covered and refrigerated.
• Bake at 180 deg C = 350 deg F for 25-30 minutes or until fish is done (a friend and fish "expert" recently informed me that if fish flakes, it is actually overcooked).
• Garnish with fresh dhunia.
• Suggested to serve with rice pilaf, hardboiled saffron eggs and salad sambals.