Yellowtail is the commonest form of tuna in Durban as it’s caught off the coast in the Indian Ocean. Though a very tasty fish it’s not as oily as other tunas (and it’s smaller) so it requires more careful cooking. Here it’s baked with local clementines and honey (dark African honey) and served garnished with Asian style gingered spring onions. This makes a spectacular centrepiece if you’re planning a Good Friday meal. Bream would make an excellent substitute for yellowtail tuna in this dish.
Prep time 20 minutes/Cook time 25 minutes/Serves 4
Ingredients:
1 whole prepared fresh yellowtail (approximately 1.5 kg [3 1/3 lbs])
3 tbsp olive oil
Sea salt, to taste
12 Clementine oranges (or other juicy orange)
4 tbsp honey
1 large bunch of spring onions
3cm (1 in) piece of fresh ginger piece, grated
Method:
Pre-heat your oven to 180°C (160C fan/360F). Thoroughly rinse the fish and pat dry with kitchen paper. Rub the skin of the fish with 2 tbsp olive oil, then sprinkle with salt.
Thickly slice 11 Clementine oranges and arrange on the base of an ovenproof baking dish. Drizzle with 3 tbsp honey and top with the fish, then drizzle with the remaining honey.
Transfer to your pre-heated oven and roast for 20 to 25 minutes, or until the flesh is white and begins to flake, but is still succulent and tender. Finish under a hot grill (broiler) for five minutes to crisp the skin.
Meanwhile, thinly slice the spring onions on the diagonal, then mix with the remaining oil, grated ginger and the juice of the remaining Clementine orange.
Carefully transfer the fish to a warmed serving plate, scatter over the hot fish and serve immediately
