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
Tomato sambal
PLATING