I recently won a meal for two at Solms Delta Wine Estate’s restaurant, Fyndraai. As I don’t know when next I’ll be in Cape Town, I joked with the estate’s PR lady, Paula, that I’d have to cook something from the menu at home and have a ‘pretend’ visit to the restaurant.

Within a very short time, Paula sent me one of Chef Shaun Schoeman’s menu recipes. An absolute delight; it’s sure to be a regular in my household; my husband seldom waxes lyrical about my food, but this got a lot of praise and I was told I can ‘make it anytime’.

Fyndraai Fish parcel recipe serves 4 pax

1,2kg fresh line fish fillet (prefably kingklip) in 250gr portions, skinned and de-boned.

Large piece of heavy duty foil and grease-proof paper…NB…foil and paper should be large enough to cover (wrap) the fish

For the masala marinade

100g fresh ginger

2 teaspoons fish masala spice (powder) (I used paste)

2 teaspoons chilli powder (I used chopped fresh chilli)

10 large cloves garlic – chopped

1 large onion -chopped and braised in advance and chilled

150g chopped springonions

ΒΎ cup olive oil blend

1 tin coconut milk


Mix all dried ingredients together in a bowl. Add olive oil blend and coconut milk and mix thoroughly. One can add a squeeze of lemon and zest for flavour.

Place this mixture in a bowl and add fish portions, making sure the fish is well coated in this masala mixture. This should be done 8 hours before cooking, to ensure proper marinating and to absorb flavours.

How to make the parcel

Cut 30cmx30cm squares of foil and grease proof paper (fish should be sufficient for five parcels)

Place a portion of the marinated fish, plus some of the marinade , onto the centre of the foil.

NB – shiny side up

Place buttered grease proof paper (buttered side facing down) onto the fish. Fold all four sides together with the paper, to form a parcel.

Cooking method

Place parcel in a hot pan for approx 30 seconds , finish in a pre-heated oven 160Β°C for about 6-8 minutes. Serve

Serving suggestions…can be served with rice and fruit chutney….and or baked potato. (My crowd had begged for fries.)

Bon appetit


54 Comments Add yours

  1. wow. i’m w your husband on this. what fun.

    1. theonlycin says:

      They make a white wine called Amalie, which is redolent of pears and just perfect with the fish πŸ™‚

  2. nrhatch says:

    Congrats on winning dinner for two and for wowing OS and OB with a new recipe!

    I love curries, but have never had fish with masala. I would definitely give this a go.

    1. theonlycin says:

      Do you eat fish, Nancy ???

    2. nrhatch says:

      Not often, but on occasion ~ once a month, or perhaps a bit less.

      I had lobster once last year, shrimp a time or two, and an occasional crab cake. BFF often orders fish when we go out. If he raves about it, I take a taste. πŸ™‚

      1. theonlycin says:

        Ah, and so the options of making a meal for you one day widen πŸ™‚

  3. Tokeloshe says:

    Sounds and looks delicious !

  4. that sounds really yummy. Maybe I should try it(of course with one line removed (or reduced to a mere smidgen)

    1. theonlycin says:

      Easy, just use cinnamon instead ;p

    1. theonlycin says:

      Baie lekker πŸ™‚

  5. Supa says:

    What is the reason for putting the parcel in a hot pan for 30 secs? I would opt for the chips as well! πŸ™‚

    1. theonlycin says:

      Possibly to sear the bottom of the fish so it doesn’t go soggy when the marinade pools?

  6. napier says:

    that looks lovely, now I am hungry and it is only 8h00 in the morning!

    1. theonlycin says:

      Hello Napes, did you have some breakfast? xxx

  7. Oh but you do have lady luck on your side :-D, next win will be your trip to Italy!
    The fish looks and sounds superb.
    πŸ™‚ Mandy

    1. theonlycin says:

      I want to win soooooo badly, thanks Mandy. xxx

  8. Tilly Bud says:

    That’s good PR!

    1. theonlycin says:

      Yep, isn’t the internet wonderful like that?

  9. colonialist says:

    Looks great! Are you sure Chef Shaun isn’t on his way to you with a meat cleaver to discuss the publishing of his secret formula which has been in the family ever since Noah whipped it up on the Ark for a bit of variety? πŸ™‚

    1. theonlycin says:

      Hahaha, Chef Shaun was generous in allowing me to share πŸ™‚

  10. colonialist says:

    Um … or was that Moses?

    1. theonlycin says:

      Nope, Moses was the bullrushes guy, I think …

  11. Jem says:

    That sounds delicious Cin! So what happened to your prize?

    1. theonlycin says:

      The prize still stands, just don’t know when I’ll get down there πŸ™‚

  12. Tandy says:

    thank you for sharing this πŸ™‚

    1. theonlycin says:

      You’re welcome, Tandy, I think you and Dave will enjoy the dish.

  13. This fish looks and smells delicious ! Apparently it tasted delicious too. On my fish-list definitely. thanks Cindy.

    1. theonlycin says:

      You’re most welcome πŸ™‚

  14. Yum – definitely one worth trying. You’re too clever!
    Sunshine xx

    1. theonlycin says:

      Not clever, just good at following a recipe πŸ™‚ xxx

  15. Ginger, garlic, chilli & coconut milk…. anything would taste great with those ingredients (this looks wonderful) & I’d love to sit down to this too πŸ™‚

    1. theonlycin says:

      They are star ingredients, used them again last night in a pork dish, always a winner πŸ™‚

  16. OMG! Cindy! That looks so fabulous! Dang it that my hubs cannot handle spicy foods. . .think I’ll make it anyway one of these days when I have guests, and do a special piece of unspicy fish for him. Now as far as the choice of fish – should it be a firm white (salt water) fish? Like maybe tuna, red snapper, bluefish – what is the equivalent of the kingklip over here in the USA?

    BTW, from now on will you please consider your many readers across the pond and include ingredient, measurement, and temperature translations for those of us too lazy to do it ourselves? The measurements and temps I can handle – as can most of your readers, but the ingredients? That’s another story all together! You really need that extra work these days, don’t you? πŸ˜€

    1. theonlycin says:

      Yes, Paula, Kingklip is endemic to SA, but any firm-fleshed sea fish will do.
      I’ll do my best to provide the info to my upside-down friends in future, hadn’t crossed my mind before πŸ™‚

  17. bandsmoke says:

    Deliciousness personified, I’ve so enjoyed catching up with all your latest food blogs – you are an inspiration to all us non-foodie people πŸ™‚ look after yourself, luv Wildie

    1. theonlycin says:

      Hullo Wildie πŸ™‚

  18. My husband would faint from ecstasy to eat such a delicacy. It looks delicious, and the special ingredients would lack nothing but a marvelous chef to prepare it. Your hubby is a blessed man to have a sweet in-house chef. Blessings to you, Cindy…

    1. theonlycin says:

      What a nice comment, thanks Carol. xxx

  19. My crowd begs for fries all the time. This looks an amazing accompaniment, just the thing to up the fish consumption in the family. Thanks Cindy!

    1. theonlycin says:

      Kate, my Philistines would have fries every day πŸ˜‰

  20. Pseu says:

    ‘fish masala spice’ is very African. Can’t get it in UK to my knowledge…. I have some I bought in Uganda. πŸ™‚
    Sounds a great recipe.

    1. theonlycin says:

      I will try and investigate Masala for you, Pseu. xxx

      1. Pseu says:

        It would be interesting what defines the ‘fish masala’ mix

      2. theonlycin says:

        It’s basically a tikka masala mix, but I can’t find a recipe anywhere, will continue to look for one.

  21. COOKING ALERT: Please come to Canada next week. Three Soul Safari women who met in Africa are sojourning in Western Canada. Need a cook desperately. You fit profile perfectly. Can have Canadian Passport to lend if necessary. πŸ˜€

    1. theonlycin says:

      But for almost-empty coffers (extravagant purches story coming up in a future post) I’d be boarding a plane immediately πŸ™‚

    1. theonlycin says:

      Hope you enjoy it πŸ™‚

  22. adeeyoyo says:

    My kind of food!

    1. theonlycin says:

      And mine πŸ™‚

  23. What’s the point of the buettered side down?
    Looks delicious though.

    1. theonlycin says:

      I’ve no idea, but it worked πŸ™‚

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