KELETSO’S TRADEMARK PERI-PERI SAUCE WITH HAKE

“This recipe is easy, versatile and delivers a flavour punch. If you’re braaiing, prepare the veg on the coals for extra smoky flavour.”

Serves 4

EASY

Preparation: 20 minutes Cooking: 40 minutes

For the peri-peri sauce: red onions 2, quartered red peppers 2, quartered olive oil 3T bird’s-eye chillies 8–10, chopped smoked paprika 2t red wine vinegar 3–4 T limes 2, zested and juiced sea salt and freshly ground black pepper, to taste

hake fillets 2 x 400 g

For the salad, toss: fennel 1 bulb, shaved onion 1, thinly sliced mint 15 g, roughly chopped

For the dressing, mix: lemon 1, juiced olive oil 3T

Dijon mustard 1t anchovies 2 fillets, smashed into a paste sea salt and freshly ground black pepper, to taste

1 To make the peri-peri sauce, preheat the oven to 180°C. Drizzle the onions and peppers with 1 T olive oil and roast for 30 minutes. 2 Place in a blender with the remaining ingredients and blend until smooth. Transfer the sauce to a saucepan and cook over a medium heat for 20 minutes, stirring occasionally. Season to taste. 3 Baste the fish in the sauce, then cook over medium coals for 5 minutes on each side. Alternatively if you’re cooking on the stove, pan-fry the fish in a smoking-hot ovenproof pan skin-side down in a little olive oil for 3–5 minutes, or until crispy. Finish in the same pan in the oven for 2–3 minutes until the fish is cooked through. 4 Toss the salad with the dressing and serve with the fish and sauce.

DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Strawberry Rosé

“Bottle this peri-peri sauce and use for everything from spatchcocked grilled chicken to prego rolls”