CAPE MALAY PICKLED FISH

by chef Jocelyn Myers-Adams

Serves 4

INGREDIENTS

Pickled fish

800g firm yellowtail or other SASSI fish (80g pieces)
70g flour
140ml sunflower oil
1 onion, sliced into rings
3cm piece ginger, grated
2 cloves garlic, slivered
1T yellow mustard seeds
1T black mustard seeds
1T fennel seeds
1T cumin seeds
3 cardamom pods
3 allspice berries
3 lemon leaves
zest of 1 lemon, finely grated
1 dried chilli
1t turmeric
1t garam masala
2T castor sugar
100ml apple cider vinegar
sea salt to taste

Tomato sambal

60g red onion, brunoised
200g tomatoes, seeds removed, brunoised
25g fresh coriander
1T extra virgin olive oil
sea salt to taste

Garnish

mixed baby greens for garnishing
fresh coriander seeds
fresh coriander and coriander flowers

METHOD

Pickled fish

1. Dust fish with flour, shaking off excess. Heat 125ml of the oil to medium high, then shallow fry the fish until golden on each side and just cooked. Drain on paper towel.
2. To make pickling liquid, heat the remaining 15ml oil over medium heat, add the onion and cook until softened.
3. Add the ginger and garlic and cook until soft.
4. Add seeds, cloves, cardamom and allspice and cook until they start to pop.
5. Add lemon leaves, zest, chilli, turmeric and garam masala and cook until fragrant.
6. Add the castor sugar and cook until dissolved, then add the vinegar and cook until you reach a syrupy consistency.
7. Play with the vinegar-sugar ratio to get the balance right and season.
8. Pour the liquid over the fish and refrigerate or serve immediately.

Tomato sambal

1. Mix all the ingredients together.

PLATING

1. Place a small amount of mixed greens on plates or a platter. Top with pickled fish and spoon over the pickling liquid with onions. Top with tomato sambal and garnish with fresh coriander, fresh coriander seeds and coriander flowers.