March 13, 2020

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

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.
print
5/5 (1 Review)