Ingredients

Rooibos Rub Fish

2 Tbsp rooibos tea
3 Tbsp brown sugar
1⁄4 Tbsp ground ginger
1⁄4 Tbsp ground coriander
1⁄4 Tbsp dry mustard powder
1⁄4 Tbsp black pepper
1⁄2 Tbsp sea salt
Lake Erie pickerel (or another favourite fish)

Cape Malay Sauce
2 1⁄2 Tbsp finely chopped shallots
2 Tbsp vegetable or canola oil
1 Tbsp garam masala or Cartwrights Curry Powder
1⁄2 Tbsp turmeric
2 Tbsp grated fresh ginger
1 1⁄2 Tbsp roasted garlic
3 Tbsp Mrs Balls Original Chutney
2 Tbsp lemon juice
400ml coconut milk
1 Tbsp kosher salt

Method

Rooibos Rub Fish
Combine all ingredients except fish thoroughly. Rub into fish and let stand at least 15 minutes. Pan sear the fish on medium high heat with canola oil for 3 minutes per side or until fully cooked. Fish can be cooked with the skin on or off.

Cape Malay Sauce
Lightly sauté shallots in oil until translucent. Add curry powder and turmeric. Mix well and continue to sauté for 1 minute. Add ginger, garlic, chutney and lemon juice, then whisk in coconut milk. Simmer for 6-7 minutes, stirring occasionally. Transfer to blender and blend on high until smooth.

To pair
Jack and Lil chef Dan Gütter recommends pairing this dish with a lighter white wine such as Nederburg The Winemaster’s Sauvignon Blanc. 

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