Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small saucepan, combine 300 grams of diced peaches, 60 grams of finely diced red onion, 60 ml of apple cider vinegar, 30 grams of light brown sugar, 2 whole star anise pods, and 10 grams of grated fresh ginger; bring the mixture to a simmer over medium heat.

2. 2

   Cook the chutney for 15 to 20 minutes, stirring occasionally, until the peaches have softened and the sauce has thickened slightly, then remove from heat and set aside to cool, discarding the star anise pods.

3. 3

   Pat dry 360 grams of snoek fillets with paper towels, then season both sides evenly with 5 ml of Cape Malay spice blend, 2.5 ml of fine sea salt, and 1.25 ml of freshly ground black pepper.

4. 4

   Heat 15 ml of olive oil in a large non-stick skillet over medium-high heat until shimmering.

5. 5

   Carefully place the seasoned snoek fillets, skin-side down if applicable, into the hot skillet and sear for 4 to 5 minutes until the skin is crispy and golden brown.

6. 6

   Flip the fillets gently and continue to cook for another 3 to 4 minutes on the flesh side, or until the fish is cooked through and flakes easily with a fork.

7. 7

   Transfer the pan-seared snoek fillets to serving plates and spoon the warm Star Anise Peach Chutney generously over each piece.