Last-minute pickled fish

Delicious served with cream cheese, lemon and coriander leaves.
 
recipe, fish, easter

Recipe from: 17 March 2016
Preparation time: 10 min
Cooking time: 35 min
 
 

Ingredients

 
  • 600
    g
    sustainable white fish fillets (like silver fish or hake), cut into bite-sized chunks
  • 4
    Tbs
    sunflower oil
  • Sea salt and white pepper
  • 1/2
    cup
    flour
  • CURRY SAUCE:
  • 2
    onions, sliced
  • 5
    cm
    fresh ginger, grated
  • 2
    red chillies, chopped (optional)
  • 3
    Tbs
    Cape Malay
  • curry power
  • 10
    curry leaves
  • 2
    bay leaves
  • 50
    g
    white sugar
  • 100
    ml
    red grape vinegar
  • 1
    cup
    water
  • TO SERVE:
  • 1x
    sour dough bread or baguette, sliced and toasted
  • 250
    g
    cream cheese
  • 1/4
    tsp
    ground coriander
  • zest and juice of 1 lemon
  • coriander leaves
Servings: Change Serving
 
 

Method

 
Preheat oven to 180°C. Heat the sunflower oil in a heavy-based pan. Season fish well with salt and pepper and coat with flour. Fry in batches, drain on paper towel and set aside.

Place the onions, spices, sugar, vinegar and water in a saucepan and simmer for 10 minutes.

Arrange the fish pieces in a baking dish and top with the curry sauce. Bake for 10 minutes.

Mix together cream cheese with ground coriander and the lemon zest and juice.

Top toasted baguette with thickly spread cream cheese and pieces of fish. Garnish with coriander leaves.

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Read more on: recipe  |  fish  |  easter
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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