Recipes

RECIPES - FISH

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potjies@saint-gobain-pipelines.co.za
or
simone@syncrony.com (webmaster)

THAI STYLE PRAWN POTJIE - Serves 4 - No. 2 Potjie

20ml butter
20ml olive oil
1kg prawn meat
1 large onion, chopped
1 red pepper, deseeded and sliced
1 clove garlic, crushed
500g button mushrooms, sliced
250g Jasmine rice
1ml salt
Freshly ground black pepper to taste
1ml cayenne pepper
2ml turmeric
5ml lemon grass or two fresh storks, bruised
400ml coconut milk

Cook this dish slowly over low coals.
Heat butter and oil in the cast-iron pot and sauté onions, peppers and garlic until onions are transparent.
Season with salt, black pepper, cayenne pepper and stir in the rice.
Gently heat coconut milk, lemon grass and turmeric.
Layer prawns and mushrooms on top of ingredients in the pot and add heated liquid.
Cover with lid and simmer slowly for about 30-45 minutes or until rice is cooked.
Serve in bowls.

JAPANESE FISH NOODLE POTJIE - Serves 4 - No. 2 Potjie

1kg white fish, cut into chunks
20ml oil
50g Miso paste
1lt water
3 Tbsp soya sauce
Seaweed sheets, cut into strips
2 tsp grated ginger
100g buck wheat Japanese vermicelli
125g tofu, cut into small blocks
2 bunches spring onion, cut into rings
1 Tbsp toasted or black sesame seeds

Fry fish in oil.
Add water to the pot and mix in the Miso and bring to the boil.
Add soya sauce ginger and spring onions.
Layer the fish and tofu on top.
Reduce heat to a simmer and cook for 15 minutes.
Add the vermicelli and seaweed and cook for a further 5 minutes.
Sprinkle the sesame seed on each serving.

ROCK COD WITH LENTILS AND SPINACH - Serves 6 - No 3 Potjie

1.5kg Rock Cod fillets, cut into pieces
2 onion, chopped
30ml oil
500g lentils
4 tsp ground ginger
1 tsp chilli powder
400ml chicken stock
Juice of 2 limes
500g spinach, chopped
Salt to taste

Heat oil in the pot and lightly fry the onion.
Stir in ginger and chilli then the stock.
Add lentils and cook over a medium heat for 25 minutes.
Add water if the mixture is too thick.
Season and add lime juice and beat smooth with a wooden spoon.
Layer fish on top, then the spinach.
Cook for another 15 minutes or until the fish is just cooked through.