|for the pickled vegetables:|
|160 ml||vinegar — white wine|
|pinch||dried chilli flakes — smoked|
|2||carrots — peeled|
|6||radishes — thinly sliced|
|15 ml||turmeric — ground|
|15 ml||chinese five-spice powder|
|salt and freshly ground black pepper|
|4||crusty rolls or half baguette rolls|
|80 ml||sour cream|
|250 ml||micro herbs|
|250 ml||cucumber — jullienned|
|1||jalapeños — thinly sliced|
For the pickled vegetables, combine the vinegar, sugar and chili flakes in a small saucepan over medium heat.
Heat until the sugar has melted and simmer, 1 min.
Cut the carrots into julienne strips and add it to the vinegar mixture together with the radishes.
Set aside for at least 30 mins, or cover and leave in the fridge overnight.
For the fish, combine all of the spices and sprinkle the spice mixture over the fish, covering both sides of each fillet.
Cook the fish on a braai grid, over medium coals, for 10 mins.
Turn the fillets over and cook for a further 6-8 mins until firm and cooked through.
Season lightly and flake the fish into bite size pieces.
To serve, slice the baguettes open on the top and spread the inside with sour cream.
Add some baby herb leaves, fish, pickled vegetables, cucumber and jalapeños on top.
Add a drizzle of Sriracha, if preferred.
TIP:The hake can easily be replaced with a firm fish of your choice such as yellowtail, snoek or kingklip.