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Spicy Fish and Smashed Potatoes with Spiked Tartare Sauce

Spicy Fish and Smashed Potatoes

Spicy Fish and Smashed Potatoes with Spiked Tartare Sauce

Recipe by: Chef Jade de Waal

Ingredients Spiced Fish  
Serves: 2
Recipe time: 15 min
¼ cup (60ml) plus 2 Tbsp (30ml) plain yoghurt
2 tsp (10ml) of your choice of a spice mix – I like using
1 tsp (5ml) garam masala
½ tsp (2.5ml) turmeric powder
½ tsp (2.5ml) paprika
Salt & Pepper, to season
700g whole Abalobi fish, gutted & scaled
Ingredients Smashed Potatoes 
Serves: 2
Recipe time: 40 min
300g baby potatoes
2 tsp (10ml) salt, plus more for boiling salt
¼ cup (60ml) oil – olive or sunflower
Salt & pepper, to season
Optional -handful herbs, such as parsley, dill, coriander, and/or basil
Ingredients Spikedv Tartare Sauce
Serves: 2
Recipe time: 5 min
½ cup (125ml) yoghurt or mayo – or a combo of both
¼ - ½ red chili, seeds in or out
2-4 gherkins, diced
1 spring onion, or ¼ brown or red onion, finely sliced
Juice of ½ lime, keep the remaining lime for serving
Small handful fresh coriander, parsley mint or basil – your choice

Method Spicy Fish
Mix all the ingredients together for the marinade – yoghurt & spices.
Wipe down your fish with a piece of paper towel or clean towel. Drying the fish helps the marinade make friends with the fish.
Season the fish with salt and pepper on both sides.
Place the fish on a piece of baking paper - super for presentation later.
Make 3 incisions on both sides of the fish fillets, making space for the marinade to permeate.
Rub the marinade onto the fish on both sides. Beautiful!
Set the fish aside for 10 minutes, ready to bake next to the potatoes 20 minutes in. Yay!
Alright! Twenty minutes before your potatoes are ready – add your fish alongside the potatoes and bake for 20 minutes on the top of the rack close to the oven element.
Method Smashed Potatoes
Place a rack in center of oven; preheat to 200°C.
Place potatoes in a large pot and cover with water. Add 2 tsp (10ml) of salt and bring to a boil – I know it sounds like a lot!
Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 10 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). 
Pour the oil onto a baking tray, season with salt and pepper.
Drain and transfer potatoes to a baking sheet. Let cool slightly.
Using a spoon, a pot or your hands – gently squash the potatoes until they are as flat as possible. Create a space on the baking tray for the fish to join at a later stage.
Roast potatoes until crispy and golden brown, 40 minutes.
As soon as they are ready, remove and transfer to a cute plate and top with a few herbs. Serve alongside your spicy fish & chips.
Method Spiked Tartare Sauce
Mix all the ingredients together, yes! Spoon over to a cute bowl.

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