Name: Pickled fish tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: Cooking Method
Ingredients: 12 taco shells; coriander yogurt; 250 ml yoghurt double cream; 50 g fresh coriander chopped; salt and freshly ground black pepper; 150 g tomatoes chopped; 1 red onion chopped finely; 1/4 cucumber cubed; 15 g fresh coriander chopped; 1 avocado cubed; 15 ml fresh chillies 573; salt and freshly ground black pepper; pickled cape bream; 1 kg cape bream cut into portions; 150 g sugar; 500 ml vinegar white; 5 ml cumin; 5 ml coriander seeds toasted and crushed; 19 ml fish spice; 3 bay leaves; 5 ml turmeric; 5 ml curry powder mild; 3 garlic cloves, crushed; 5 ml fresh ginger grated; 3 onions chopped; 10 ml cornflour maizena; 2 sunflower oil for frying; flour for dusting; salt and freshly ground black pepper

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Ingredients (29)

12	taco shells
	coriander yogurt
250 ml	yoghurt — double cream
50 g	fresh coriander — chopped
	salt and freshly ground black pepper

SALSA

150 g	tomatoes — chopped
1	red onion — chopped finely
1/4	cucumber — cubed
15 g	fresh coriander — chopped
1	avocado — cubed
15 ml	fresh chillies — 573
	salt and freshly ground black pepper
	pickled cape bream
1 kg	cape bream — cut into portions
150 g	sugar
500 ml	vinegar — white
5 ml	cumin
5 ml	coriander seeds — toasted and crushed
19 ml	fish spice
3	bay leaves
5 ml	turmeric
5 ml	curry powder — mild
3	garlic — cloves, crushed
5 ml	fresh ginger — grated
3	onions — chopped
10 ml	cornflour — maizena
2	sunflower oil — for frying
	flour — for dusting
	salt and freshly ground black pepper

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Method:

Coriander yogurt: Combine all the ingredients in a bowl and season to taste.

Salsa: Combine all the salsa ingredients in a bowl and season to taste.

Pickled Cape Bream: In a pan over a medium heat, add 1 tbsp oil and gently sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, until fragrant.Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Thicken with corn flour to a nice coating consistency. Season to taste.Dust the fish with the seasoned flour and pat off any excess.Heat 1 tbsp oil in a heavy-based frying pan and, when hot, fry the fish until golden.Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve. Best made at least 24 hours in advance.

To assemble: Fill the taco shells with a pickled fish and top with salsa and coriander yogurt. Garnish with fresh coriander leaves.

This recipe was published with permission by Steenberg Chef Kerry Kilpin