When Zulfi returned from his work trip to Morocco a few months ago, he was gifted with the most spectacular authentic Harissa paste. The smokey and spicy flavour is not everyone’s cup of tea but I’ve used it in various dishes and it’s always been a hit.

I wasn’t sure it would work with fish as the flavours might be too intense but my fears were unfounded and used sparingly with this coconut cream sauce it paired very well resulting in delicious and balanced flavours. This is an easy meal ideal for a week night dinner or even when you want to do something special.

Harissa Grilled Fish with Coconut Coriander Cream Sauce

Fish

500g Fillets of Basa fish or Hake
1 Tbsp Harissa paste
2 Tbsp (approx) Olive Oil for drizzling
Salt and cracked Black Pepper
1/2 cup Cake Flour
2 Tbsp butter and 2 Tbsp olive oil for frying

Wash and pat dry the fish with paper towels.
Sprinkle with salt and pepper and drizzle with olive oil.
Smear the harissa paste over the fillets.
Lightly coat with flour on both sides.
Melt butter and olive oil on medium heat.
Add fish and allow to fry undisturbed for about 5 minutes. Turn and fry the other side for 3 to 4 minutes. If your fillets are thick allow for slightly longer cooking times.
Remove and drain on paper towels.

Coconut Coriander Cream Sauce

1/2 cup of Coconut milk
1 tsp flour
1 Tbsp butter
1 clove garlic crushed
handful chopped fresh coriander leaves
Pinch of salt

Melt butter on low heat. Add garlic and cook briefly for a minute without letting it brown.
Add flour and cook the roux for 2 minutes.
Add the coconut milk and stir quickly or use a whisk to prevent lumps.
Add coriander and season with salt.
Pour over the fish just before serving.