By Tokara Wine Estate @tokarawines
Bright and zesty with layers of fresh fruit and marmalade, this sweet and sticky marinade finds perfect balance in the savoury depth of soy sauce, all beautifully lifted by the vibrant complexity of Tokara’s Reserve Elgin Sauvignon Blanc.
Wine pairing: Tokara Reserve Elgin Sauvignon Blanc
1.In a small saucepan, combine the marmalade, honey, orange juice, soy sauce, chilli and garlic and set over medium heat to simmer. Stirring often, reduce the marinade until it is thickened. 2.Pat the angel fish dry using a paper towel and rub the skin with the olive oil to prevent it from sticking. Place the fish into a hinged braai grid and brush the citrus marinade over the flesh. 3.Grill over medium to hot coals for 5 to 8 minutes per side, depending on the thickness of the fish. Baste the fish with the marinade while cooking. 4.For the slaw, add the mayonnaise to a mixing bowl and whisk in the milk and the wasabi. 5.Add the shredded cabbage, radicchio and fennel and toss to coat in the dressing. 6.Sprinkle over the toasted sesame seeds and serve alongside the grilled angel fish.
Ingredients
Instructions