Name: Last-minute pickled fish
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 600 g fish cubed; 4 Tbs sunflower oil; sea salt and white pepper; 1/2 cup flour; 2 onion sliced; 5 cm fresh ginger grated; 2 red chilli chopped; 3 Tbs cape malay curry powder; curry powder; 10 curry leaves; 2 bay leaves; 50 g white sugar; 100 ml grape vinegar red; 1 cup water; 1x bread sourdough, sliced, toasted; 250 g cream cheese; 1/4 tsp coriander ground; lemon zest and juice; fresh coriander

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Ingredients (19)

600 g	fish — cubed
4 Tbs	sunflower oil
	sea salt and white pepper
1/2 cup	flour

CURRY SAUCE:

2	onion — sliced
5 cm	fresh ginger — grated
2	red chilli — chopped
3 Tbs	cape malay curry powder
	curry powder
10	curry leaves
2	bay leaves
50 g	white sugar
100 ml	grape vinegar — red
1 cup	water

TO SERVE:

1x	bread — sourdough, sliced, toasted
250 g	cream cheese
1/4 tsp	coriander — ground
	lemon — zest and juice
	fresh coriander

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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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