Grilled linefish with chilli and ginger

July 18, 2016 (Last Updated: January 11, 2019)

TO DRINK: Thelema Sutherland Sauvignon Blanc.

Grilled linefish with chilli and ginger

Serves: 6
Cooking Time: 20 minutes


  • 2 garlic cloves, chopped
  • 1 or 2 red or green chillies, seeded and finely chopped
  • 5ml (1 tsp) fresh ginger, finely chopped
  • 45ml (3 tbsp) sesame oil
  • 30ml (2 tbsp) mirin
  • 1,5kg kabeljou fillet, skin on (or any other firm white sustainable fish)
  • salt and freshly ground black pepper, to taste
  • fresh coriander, to serve



Preheat the oven grill to hot. Combine the garlic, chilli, ginger, sesame oil and mirin. Place the fish skin-side-down on a baking tray and spread the mixture all over the flesh.


Season and grill according to your liking, about 15 – 20 minutes.


Serve the fish garnished with the coriander, with Thai salad on the side.


Send this to a friend