by Kyla Van Heerden

A medallion of sustainable white fish on colourful vegetable spaghetti with light coconut curry sauce.

By Chef Ralf Harms


  • 2 fillets of any MSC certified white fish e.g., hake, cape whiting, haddock
  • 100g plain flour
  • 1 green zucchini
  • 1 yellow zucchini
  • 3 large carrots, coloured
  • mango chutney, to taste
  • 400ml coconut milk
  • 1 tablespoon curry powder, to taste
  • olive oil, sugar, salt and lemon pepper


  1. Wash the zucchini and carrots and cut with a spiral slicer.
  2. For the sauce, put some olive oil in a pan. Add curry powder and a little flour and sauté lightly. Then deglaze with coconut milk and season with mango chutney, sugar, salt and lemon pepper.
  3. Dab the fish fillets with kitchen paper and portion them. Season with salt and lemon pepper.
  4. Heat some olive oil in a frying pan over medium heat. Lightly coat the seasoned fish fillets in flour. Add them to the pan and fry for about 3 minutes on both sides until translucent.
  5. For the vegetable spaghetti, heat some olive oil in another pan. Put the carrot spaghetti in first and cook briefly. Add the zucchini spaghetti and cook everything together until done to your taste. Alternatively cook the carrots and zucchini separately and arrange them next to each other on the plate.
  6. Drain the fried fish on a paper towel and place on the plate with the vegetable spaghetti and curry sauce.

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