Yellowtail Fillet and Papillote
with Lemon, Ginger & Lemongrass, Peanut Butter–Soy Glaze, Pickled Radishes, and Laminated Potato Crisps
Get guest judge Tjaart Prinsloo's masterclass seafood recipe
OVERVIEW
Serves: 4
Cooking Time: 30 min prep, 20 min cooking (plus 1 hr pickling time)
Difficulty Level: Intermediate
INGREDIENTS
Fish and Papillote
- 4 × 150 g yellowtail fillets, skin removed
- 1 lemon, thinly sliced
- 2 stalks lemongrass, bruised and cut into 5 cm pieces
- 2 cm fresh ginger, sliced into thin matchsticks
- 2 garlic cloves, sliced
- 2 spring onions, cut into strips
- 4 tbsp soy sauce
- 2 tbsp peanut butter (smooth)
- 1 tbsp honey
- 1 tbsp sesame oil
- Baking parchment (to make parcels)
Ingredients: Pickled Radishes
- 6–8 radishes, thinly sliced
- 100 ml white wine vinegar
- 50 ml water
- 1 tbsp sugar
- 1 tsp salt
Ingredients: Laminated Potato Crisps
- 2 large potatoes, peeled
- 2 tbsp melted butter
- Sea salt
METHOD
Method: Pickled Radishes
Heat vinegar, water, sugar, and salt in a saucepan until dissolved.
Pour over thinly sliced radishes in a bowl or jar.
Chill for at least 1 hour (longer for stronger flavour).
Method: Laminated Potato Crisps
Preheat oven to 180°C. Line a tray with baking paper.
Slice potatoes paper-thin on a mandolin. Brush half the slices with melted butter,
season lightly.
Layer another slice on top, pressing firmly to “laminate.”
Bake for 12–15 minutes until golden and crisp. Cool on a wire rack.
Method: Fish en Papillote
Preheat oven to 200°C. Cut 4 large sheets of baking parchment.
In a small bowl, whisk soy sauce, peanut butter, honey, and sesame oil into a smooth
glaze.
Place a fish fillet in the centre of each parchment sheet. Top with lemon slices, ginger,
garlic, and spring onion.
Drizzle with the peanut–soy glaze.
Fold parchment into sealed parcels (like half-moons), crimping edges tightly.
Bake for 15–18 minutes until fish is just cooked and flaky.
