Peri-Peri Fish Recipe with Mark Labrooy

If you're a lover of South African cuisine, and a sucker for some good Peri-Peri, then look no further than this epic recipe by Mark Labrooy. This Peri-Peri recipe works well with most fish species but is absolutely delicious with some freshly caught Jobfish. Follow along to make your next meal an absolute crowd pleaser.

Ingredients Detail

• 1kg Green Jobfish (or fish of your liking)
• Olive oil 
• Salt and pepper 

Peri-Peri glaze ingredients 

Blitz the following ingredients together in a bowl

• 10 medium long red chillies, de-seeded 
• 4 cloves garlic
• Knob of ginger, the size of a 50cent piece, peeled
• 100ml lemon juice
• 100ml olive oil
• 2tsp salt
• ½ bunch thyme
• 50mls vegetable oil
• 1tblsp brown sugar

Salsa ingredients 

Cut the following ingredients and mix well together in a bowl

• ½ punnet cherry toms fine chop 
• ½ red onion fine dice 
• ½  cucumber fine dice 
• ¼ bunch picked and ripped mint 
• ¼ picked and ripped parsley 
• 4 red radish fine dice 
• 1 tbl sherry vinegar dressing (50-50 sherry vinegar, olive oil salt and pepper)
• Salt and pepper to taste

Yog sumac sauce ingredients 

Mix the following together in a small bowl

• 2 tbl natural yogurt 
• ½ tsp sumac 
• Salt and pepper to taste 
• Olive oil to garnish 

METHOD 

Glaze and grill your fish using the Peri glaze and your bbq, drizzle with yog sumac sauce and garnish with your salsa.

Enjoy!