• 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.