– recipe –





Franck Dangereux, chef-patron of The Foodbarn in Noordhoek, Cape Town, turns the bulgy-eyed Jacopever With A Story into something beautiful ...

This species could be a stranger to you. This one's definitely not on display in your local supermarket, nor picked for gorgeous pics on the gram. Where it lacks in the looks department, this bulgy-eyed, red-bellied fish makes up for delicious eating! Sweet tasting, firm flesh, and it is so versatile to cook with. This recipe marries punchy flavours with easy eating. As for this recipe, life could not get much simpler!

Serves: 2

Prep time: 10 minutes

Cooking time: 20-25 minutes

Works well with: Jacopever, Silvers, Bream, Red Roman, any plate-sized  Fish With A Story

Easy weekday, Effortless entertaining


2 whole Jacopever With A Story (about 450 g each)

1 thumb of fresh ginger, peeled and thinly sliced

4 red radishes, thinly sliced

8 cherry tomatoes, halved

1 red onion, thinly sliced

2 garlic cloves, thinly sliced

1 stick of lemongrass, thinly sliced 

1 small handful of fresh coriander, coarsely chopped

2 tbsp fish sauce

2 tbsp olive oil

100 ml white wine

150 ml coconut cream

1 green chili, chopped (optional)


  1. Pre-heat the oven to 200 °C.

  2. Place the whole fish on lightly oiled foil sheets and season the cavity with salt.

  3. Divide the sliced vegetables, herbs and liquids between the two foil parcels.

  4. Seal the parcels tightly and bake for 20-25 minutes.

  5. Delicately flake the cooked fish from the bone. Spoon over the fragrant sauce from the foil parcel, and serve with deliciously sticky jasmine rice.

DON'T FORGET TO scan the story ACCOMPANYING YOUR ORDER OF fish with a story 

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Fish With A Story is powered by ABALOBI – a South African-based, global social enterprise seeking to empower small-scale fishing communities through the joint development of Technology For Good.


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