Grilled Harders with Smoked Paprika Butter and Chakalaka

Ingredients For The Harders:

  • 5 Fresh harders, gilled, gutted and scaled
  • 125 ml Butter, melted
  • 10 ml Smoked paprika
  • 5 ml Chilli flakes
  • 2 Cloves garlic, grated finely
  • Fresh juice of a lemon, plus extra lemon wedges, to serve
  • Salt & pepper, to season

For The Chakalaka:

  • 3 tbsp. Olive oil
  • 1 Onion, chopped finely
  • 2 Green bird’s-eye chillies (Thai chilis), seeded and chopped
  • 2 Garlic cloves, crushed
  • 50g ginger, grated finely
  • 2 tbsp. Mild curry powder
  • 1 Green bell pepper, chopped finely
  • 1 Red bell pepper, chopped finely
  • 1 Yellow bell pepper, chopped finely
  • 5 Large carrots, scrubbed, topped, tailed and grated
  • 400g Canned chopped tomatoes
  • 2 tbsp. Tomato paste
  • 400g Canned baked beans
  • 2 Sprigs fresh thyme, leaves only
  • Salt and freshly ground black pepper
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Directions For The Harders:

  1. Clean the harder by rinsing them under running tap water and pat dry using a paper towel.
  2. Generously score (make incisions through the flesh of the fish) the harder on the skin on the fillet side by using a sharp knife.
  3. In a small bowl, mix the melted butter, paprika, chilli flakes, garlic and lemon juice and generously season with salt & pepper.
  4. Using a basting brush, gently brush the butter mixture over the hardens.
  5. Using your Chef Gas Braai– Light your Gas Braai and place your harders over medium-hot heat. The harders should take 12-15 minutes whilst turning often, and can be removed once cooked.
  6. Using your Chef Charcoal Braai– Once you have medium hot coals, you can braai the harders for 12 minutes or until they are cooked through, whilst turning often.
    Note:Regularly baste the harders with the butter basting sauce, as it will ensure the fish stays moist
  7. Serve the harders with baked potato and lemon wedges. Enjoy!

Directions For The Chakalaka:

  1. In your Chef Round Casserole, heat oil and fry the onions until soft and translucent.
  2. Add the chillies, garlic and half of the ginger to the Casserole.
    Note:Reserve the other half of the ginger to add right at the end.
  3. Add in the curry powder and stir using a wooden spoon to combine the ingredients. Add the bell peppers and cook for an additional 2 minutes.
  4. Add the grated carrots and stir to ensure all the ingredients and coated in the curry powder.
  5. Add the tomatoes and tomato paste and give it a stir. Leave to cook until the mixture is well combined and slightly thickened, more or less 5 to 10 minutes.
  6. Remove the casserole from the heat and add the baked beans, thyme and remaining ginger. Stir to combine and finally season with salt and pepper.
  7. Serve the Chakalaka hot or cold, as part of the main course meal, and enjoy!