Coriander and Lime Chokka | Fish and Shellfish Food Recipes | Fishwife

Ryan Nienaber chokka fresh fish shellfish

This marinade will work well with an array of fish and shellfish. Quick and easy to make, which as you know, is my specialty! Enjoy.

Coriander and Lime Chokka


  1. 250g chokka
  2. 2 Tbsp olive oil
  3. 2 Tbsp coriander (finely chopped)
  4. 2 limes (juiced)
  5. 1 tsp sugar
  6. sushi mayonnaise


  1. Cut open the chokka tubes to make fillets.
  2. Remove the membrane from the chokka tubes by scoring them with a fork length ways. Any bit of residue that is retained in the fork can be disposed of.
  3. For the heads, remove the beak and cut the eyes off.
  4. Combine the olive oil, coriander, lime juice and sugar to make your marinade.
  5. Place the scored chokka fillets and your heads in a ziplock bag and pour the marinade into the bag.
  6. Seal and allow to marinade for about 5-10 minutes.
  7. Remove the heads from the marinade and thread onto a kebab stick for easy turning.
  8. Place the chokka fillets on a sealable braai grid which presses closed - this way when the chokka cooks, it will prevent them from curling.
  9. Braai on a medium high heat for 5-7 minutes.
  10. Enjoy with sushi mayonnaise on the side.


  1. For the heads, I cut the two long tenticles off so that they don't get stuck in the braai grid (however this is only a suggestion).

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