Baked daggerhead fish with wild rice: Seafood always wins

South Africa has some incredible cuisine and it often comes down to pure local produce. We have incredible fruit and vegetables but our protein sources are often high-quality, and that goes for our seafood too. If you’re looking for something wholesome this week, you need to try this baked daggerhead fish with wild rice recipe. It’s restaurant-quality food is so fun to make at home and it’s going to smell incredibly inviting before you even take a bite.

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Baked daggerhead fish suggestions

Wondering where you can find Daggerhead fish? Their habitat is over the rocky banks in the Western Indian Ocean. Interestingly, you will only spot them along the South African seashores and nowhere else in the world. They are seldom caught from the shores and sold fresh in markets.

This baked daggerhead recipe is a combination of rich flavours that will create an aromatic symphony in your mouth. Serve this gently baked garlic-butter fish with savoury wild rice mixed with fried mushrooms and chorizo sausages. It is a meal your guests will not likely forget.

ALSO READ: Umngqusho with lamb knuckles: Traditionally delicious

Eat well any day of the week and your family will thank you. Try this wholesome baked daggerhead fish with wild rice recipe this week.

Last updated on 29 December 2023

Baked daggerhead fish recipe

5 from 1 vote

Recipe by Monalisa Bokwe Course: MainCuisine: South AfricanDifficulty: Moderate

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1 1 Daggerhead fish, filleted

• ½ tbsp ½ fish spice

• 1 pinch 1 salt

• 1 tsp 1 black pepper corns

• ½ tsp ½ cayenne pepper

• 50 g 50 salted butter

• 2 tbsp 2 crushed garlic

• 1 cup 1 white rice

• 2 2 chorizo sausages

• 250 g 250 mushrooms (½ punnet)

• 1 large 1 red pepper

• 1 large 1 yellow pepper

• 3 cups 3 water

• ½ cup ½ fresh basil leaves

• ½ ½ lemon, freshly squeezed

• 2 tbsp 2 barbeque sauce

• 2 tsp 2 sugar

Method

• Boil the rice until the starch is showing on the top, then rinse and boil until soft and fluffy.
• In a separate saucepan, add a small knob of butter and lightly fry the mushrooms and diced Chorizo sausages. Then, mix the fried mushrooms and chorizo sausages with the cooked rice. Dice the red pepper and add to the rice along with a pinch of salt.
• Season the filleted daggerhead fish with the fish spice, salt and cayenne pepper.
• In a small pot melt the butter and fry the crushed garlic until the butter is completely melted.
• Pour the melted garlic butter over the fish and place in the oven to grill for 15 minutes. Then, turn the fish and gently grill on high heat for 5 minutes until the skin is slightly grilled. Remove from the oven and place aside in tin foil to keep warm.
• Place the sliced yellow pepper in the leftover fish sauce in the pan and grill until slightly soft. 
• In a separate pan, add the squeezed lemon juice, barbeque sauce and sugar and boil on high heat until the lemon has reduced. Drizzle slightly with melted butter and serve with the rice and fish.

Notes

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