Quick pickled fish with basmati rice
Pickled fish is a traditional Easter dish in South Africa. In the Western Cape snoek is the preferred fish for this dish. Spoon the rice and fish topped with coriander into a glass as a picnic salad.
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Loading... Ingredients
30ml (2 tbsp) olive oil
3 large onions, cut into thin rings
1 x 3 cm piece fresh ginger, grated
2 cloves garlic, crushed
15ml (1 tbsp) mild curry powder
10ml (2 tsp) turmeric
2 bay leaves
5ml (1 tsp) coriander seeds, roughly crushed
5ml (1 tsp) cumin powder
250ml (1 cup) vinegar
125ml (1/2 cup) sugar
1kg hake or yellow tail, skin on
6 cups cooked Spekko India Gate Basmati Rice
juice and grated rind of 1 large lemon
sea salt and freshly ground black pepper
flour, for dusting
oil for frying
fresh coriander for garnishing
6 cups cooked Spekko India Gate Basmati Rice
Method
1.Sauté the onion in the oil for 5 minutes – it should still be quite crisp.
2.Add the ginger and garlic and cook for another minute.
3.Add the curry powder, turmeric, bay leaves, coriander seeds and cumin. Cook for a minute.
4.Add the vinegar and lemon juice with it\’s grated rind. Add the sugar and let the pickling liquid simmer for 5 minutes.
5.Meanwhile, coat the fish in seasoned flour and fry in oil until golden and cooked through.
6.Carefully spoon into pickling liquid and leave to cool in the liquid. Best left overnight before enjoyed.
7.Serve with Spekko India Gate Basmati Rice and fresh coriander.