|Angelfish, picture from the wwf sassi website|
Although trawling is a highly unselective fishing method, offshore fishing grounds are not very bio-diverse, which means they are inhabited by only a few species. The discard rate for this fishing method is only around 10% of the total catch, making Angelfish classified as green by SASSI. To download card go to pocket guide. Angelfish has a thick, silvery skin and is sold either whole with the head removed or filleted and skinned, and is economical, costing between R10 – R20 per side so it’s great for family meals. Angelfish freezes really well and makes a good backup for quick family dinners. When in doubt, confirm with your fishmonger that it has not been previously frozen, as refreezing it is unwise.
|Fresh Angelfish fillets|
My favourite dishes with Angelfish include Tempura and Angelfish with white wine and capers.
|Angelfish with white wine and capers|
1 Angelfish side per person
Butter and oil to fry
1 Tbsp capers
Handful chopped parsley
- Season the Angelfish fillets with salt and pepper.
- Heat a little butter and oil in a pan.
- Place the Angelfish in the pan with the serving side down.
- Cook until light brown (about 1 minute)
- Turn fish over, and add a splash of white wine.
- A Tbsp or so of capers and a handful chopped parsley.
- Place lid on the pan, remove from heat and allow to stand for 5 minutes. The residual heat from the pan will continue cooking the fish and the wine will keep it moist.
You could add cream to the sauce and allow to reduce but the fish is so moist, I just poured a little of the cooking liquid over each fillet.
2/3 cup flour
1/3 cup cornflour
300 – 350ml soda water, ice, ice cold
2 ice cubes
- Working quickly, heat oil to 190◦C, a deep fat fryer works best as you can control the temperature, but if you haven’t got one, test the oil using a cube of bread, if the bread browns in 30 seconds the oil is at 190◦C.
- Combine the flour and egg.
- Stir in the soda water until you have a runny batter. Do not over beat, the mixture should still have lumps.
- Dust the Angelfish with flour, and dip into the tempura.
- Add to hot oil, but do not fry too many at a time as this will lower the oil temperature. The fish will be cooked when the batter is crisp and is golden brown. Vegetables and prawns and are also delicious cooked in this way
2 tsp honey
2 tsp toasted sesame seeds
Juice of 1 lime
1 Tbsp sesame oil
1 Tbsp soy sauce
2 Tbsp grated ginger
2 spring onions, finely chopped
1 Tbsp chopped coriander leaves
Mix ingredients together, to form a cohesive sauce.
NOTE: There are few things worse than soggy tempura, so serve immediately, as soon as it’s cool enough to touch!