Craig Cormack and Beau du Toit, The Salt Chef’s, has a new twist on a traditional dish this Easter.
Their Pomegranate Pickled Fish recipe, which serves 6, will have you begging for more.
Pomegranate pickled fish
Local Cape Malay pickled fish, Hot Cross buns
Serves 6
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Ingredients
- 2 Lbs (1Kg) yellowtail, skinned
- 200ml vegetable oil
- 500g sliced onions
- 15ml quality masala
- 5ml fennel seeds
- 5ml coriander seeds
- 5ml black peppercorns
- 4 whole cloves
- 4-5 bay leaves
- 125g dried apricots and sultanas
- 500ml white or red wine (red wine gives fish a deeper colour)
- 10ml coarse salt
- 75ml white wine vinegar
- 30ml brown sugar
- seeds of 1 large pomegranate
Method:
Preheat oven at 200°C. Place fish in baking dish, allowing space for sauce. Cook onions for 30 minutes, until they become sweet.
Stir in masala, fennel, coriander, peppercorns, cloves and bay leaves, and fry for 30 seconds before adding apricots, sultanas, wine and salt. Simmer, uncovered, for 20 minutes.
Add vinegar and sugar and pour sauce over the fish. Cover with foil and bake for 20 minutes. Cool completely and refrigerate at least a day.
Serve on salad with home-made lime mayo, and garnish by sprinkling the pomegranate seeds over the pickled fish.
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