PICKLED FISH TACOS

by chef Kerry Kilpin of Steenberg Bistro Sixteen82

Serves 12 as a starter

ingredients
salsa

  • 150g tomatoes, chopped
  • 1 red onion, finely chopped
  • 25g coriander, chopped
  • 1T olive oil
  • salt and pepper

pickled cape bream

  • 2T sunflower oil for frying
  • 3 onions, chopped
  • 1t ginger, grated
  • 3 garlic cloves, crushed
  • 1t whole cumin
  • 1t coriander seeds, toasted and crushed
  • 2t fish spice
  • 3 bay leaves
  • 1t turmeric
  • 1t mild curry powder
  • 2C white vinegar
  • 150g sugar
  • 2t corn flour
  • flour, for dusting
  • 1kg Cape bream, cut into portions
  • salt and black pepper

for plating

  • 12 wonton wrappers – deep fried and shaped to form a shell
  • 50g wild rocket
  • 200ml aioli
  • coriander leaves

method
salsa

  1. Combine all the ingredients in a bowl and season to taste.

pickled cape bream

  1. In a pan over a medium heat, add 1T oil and gently sauté the onions until translucent.
  2. Add the ginger, garlic and spices and fry gently for a few minutes, until fragrant.
  3. Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes.
  4. Thicken with corn flour to a nice coating consistency. Season to taste.
  5. Season the flour. Dust the fish with it and pat off any excess.
  6. Heat 1T oil in a heavy-based frying pan and, when hot, fry the fish until golden.
  7. Place a layer of fish in a deep, sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover.
  8. Continue layering fish and sauce until all the fish is covered.
  9. Cool, then chill until ready to serve. Best made at least 24 hours in advance.

plating

  1. Flake the pickled fish and combine with the onions and a little sauce. Season to taste.
  2. Fill the taco shells with a little wild rocket, pickled fish and top with salsa and aioli.
  3. Garnish with fresh coriander leaves.
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