Category Archives: Fire

Jacopever Ceviche with Charred Red Pepper & Mango

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Jacopever Ceviche

Jacopever Ceviche with Charred Red Pepper & Mango

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Ingredients
  

  • Marinade For Fish
  • 4 x Jacopever Fish fillets
  • 3 x Chili chopped
  • 125 ml Lime Juice Fresh
  • 8 g Salt
  • 2-3 Garlic Cloves Crushed
  • ¼ Onion Red Chopped
  • 2-3 Chilies Red finely chopped
  • Pinch of Lime Zest
  • 1 tsp Coriander Chopped
  • Garnishes
  • 1 ea Mango Skinned Cubed
  • ½ ea Onion Red Diced Small Cubes or Thin Slices
  • 1 ea ea Tomato Cubed
  • ¼ ea Cucumber Cubed
  • 1 ea ea Red Pepper charred skinned and diced
  • 1 tbsp Coriander Fresh finely chopped
  • 2-3 tbsp Olive oil
  • 400 g Organic Corn Chips

Instructions
 

  • Combine all ceviche marinade ingredients, leave for 30 min and strain. Reserve until needed.
  • Cut Jacopever into cubes and set aside.
  • Prep all the garnishes.
  • Marinade Jacopever for 5-30 minutes depending on preference.
  • Combine with all garnishes and a little olive oil.
  • Serve with toasted corn chips
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Soft Shell Taco With Jacopever and a Avocado/Corn Salsa

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Soft Shell Taco With Jacopever and a Avocado/Corn Salsa

I should have posted this in summer, but while we still have perfect days it is not too late. I can and will find any excuse to braai and use fire, smoke or coals. Recently we enjoyed this under utilised fish – Jacopever
With hints smoke and lime makes this a nice fresh meal around the fire. We normally get everything ready then finish off the soft shell tacos on the fire so they are nice and warm.If you do not have a plank use a small baking dish or foil that has been folded over to be able to lift fish. We use old wine barrels for planks. It is just wide enough for the fish to balance.
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Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Servings 4

Equipment

  • 2 Wine Barrel Planks
  • 1 Weber

Ingredients
  

  • For Fish
  • 2 Whole Fish
  • 10 g Coriander chopped
  • 1 ea Chili chopped
  • 1 tbsp Sugar
  • Juice one lemon
  • ½ tsp Paprika
  • ½ tsp Cumin
  • 4 slices Onion
  • 4 slices Tomato
  • Condiments
  • Corn, Chili & Spekboom Salsa
  • Sour Cream or Yoghurt
  • Lettuce and Spinach Chiffonade
  • Guacamole
  • Soft Shell Taco or Soft Yoghurt Flat Bread.
  • Lime Segments
  • Picked coriander

Instructions
 

  • Butterfly Jacopever, bones do not have to get removed as the fish will get flaked.
  • Season with salt, pepper, paprika and cumin
  • Stuff each with onion, tomato, bay leaf and coriander
  • Light fire on one side of weber
  • Place the plank on the opposite side of the fire when ready and put the lid on top so the plank warms through.
  • Place fish on the plank, Place on fire and close the weber. Depending on how hot the fire it should take less than 30 min.
  • Prep garnishes while roasting fish.
  • As Soon as fish is done rest for 8 minutes then flake fish in large pieces and set aside.
  • Served with taco’s and favourite garnishes.
  • Warm taco, top with a little lettuce, fish, then sour avocado and salsa finished with sour cream and coriander.
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SNOEK BRAAI.

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SNOEK BRAAI

SNOEK BRAAI

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Ingredients
  

  • 1.5 kg whole lightly salted snoek butterflied
  • basting for snoek
  • 100 ml apricot jam
  • 2 chillie chopped
  • 4 cloves garlic
  • 4 lemons juiced
  • 100 g butter

Instructions
 

  • ight fire
  • Bring all ingredients to boil for basting remove from heat.
  • Open snoek and place on braai grid. (baste oil on skin this will aid in not sticking to grid)
  • Baste, and place on hot fire skin side down.
  • Cook skin side for about 6-8 minutes. Keep a close eye as it can burn quickly, watch flames as the butter will provide extra fuel for flames.
  • Turn and continue to cook flesh 6-8 minutes.
  • Turn again keep basting until cooked through.
  • Snoek will cook quickly, so watch not to overcook.
  • Serve with sweet potatoes
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