CAPE MALAY FISH PICKLE

by chef Jason Kosmas of The Pot Luck Club

Serves 4

INGREDIENTS

Pickle

1 white onion, sliced

50ml vegetable oil

1t salt

1T curry powder

1T turmeric

1t ground allspice

2t coriander seeds

1 bay leaf

1t chilli flakes

1 cinnamon stick

1t cumin seeds

35g castor sugar

200ml brown spirit vinegar

200ml water

fresh coriander seeds

fresh coriander and coriander flowers

Fish

500g firm white fish (seabass, kingklip, cob, yellowtail)

Garnish

8g mint leaves

8g coriander

1 medium shallot, peeled and sliced

olive oil to dress

METHOD

Pickle

1. Sweat the onions until soft and translucent with the oil and salt for 10 minutes on a medium heat. Be careful not to colour the onion.
2. Add the spices and cook for 3 minutes followed by the sugar, vinegar and water.
3. Bring up to the boil, then simmer for 20 minutes.

Fish

1. Portion the fish into roughly 125g pieces.
2. Pan fry in a hot pan until the skin goes crispy, flip over and finish cooking.

PLATING

Serve the fish alongside the pickle and garnish with mint leaves, coriander and sliced shallots.