Craig Cormack and Beau du Toit, The Salt Chef’s, has a new twist on a traditional dish this Easter. Their Pomegranate Pickled Fish recipe, which serves 6, will have you begging for more. Try it out and let us know what you think.
POMEGRANATE PICKLED FISH
Our Local Cape Malay pickled fish, Hot Cross buns
SERVES 6
2 Lbs. (1Kg) yellowtail, skinned
200 ml vegetable oil
500 gr sliced onions
15ml quality masala
5ml fennel seeds
5ml coriander seeds
5ml black peppercorns
4 whole cloves
4-5 bay leaves
125gr dried apricots and sultanas
500ml white or red wine (red wine gives fish a deeper colour)
10 ml coarse salt
75ml white wine vinegar
30ml brown sugar
seeds of 1 large pomegranate
Preheat oven at 200°C.
Place fish in baking dish, allowing space for sauce.
Cook onions for 30 minutes, until they become sweet.
Stir in masala, fennel, coriander, peppercorns, cloves and bay leaves, and fry for 30 seconds before adding apricots, sultanas, wine and salt.
Simmer, uncovered, for 20 minutes.
Add vinegar and sugar and pour sauce over the fish.
Cover with foil and bake for 20 minutes.
Cool completely and refrigerate at least a day.
Serve on salad with home-made lime mayo, and garnish by sprinkling the pomegranate seeds over the pickled fish.
