March 22, 2024

RECIPE: Experiment with a unique twist on pickled fish this Easter

As Easter approaches, numerous home chefs are already busy planning their weekend menus.
For many, Good Friday signifies indulging in seafood delights, with pickled fish often topping the list. If you're considering making pickled fish this year, why not experiment with something a bit unique?
Chefs Craig Cormack and Beau du Toit, renowned for their culinary expertise at Salt restaurant in the Waterford Estate, Stellenbosch, have concocted a creative twist on the traditional Easter dish with their Pomegranate Pickled Fish recipe.
This distinctive dish, serving six, is sure to leave you craving more.
Pomegranate Pickled Fish
Ingredients:
• 1 kg Yellowtail, skinned
• 200 ml vegetable oil
• 500 g sliced onions
• 15 ml quality masala
• 5 ml fennel seeds
• 5 ml coriander seeds
• 5 ml black peppercorns
• 4 whole cloves
• 4-5 bay leaves
• 125 gr dried apricots and sultanas
• 500 ml white or red wine (red wine provides a richer color)
• 10 ml coarse salt
• 75 ml white wine vinegar
• 30 ml brown sugar
• Seeds of 1 large pomegranate
Method:
1.Preheat oven to 200°C.
2.Arrange fish in a baking dish, leaving room for the sauce.
3.Cook onions until caramelized and sweet, about 30 minutes.
4.Add masala, fennel, coriander, peppercorns, cloves, and bay leaves to the onions, frying for 30 seconds. Then, incorporate apricots, sultanas, wine, and salt. Simmer uncovered for 20 minutes.
5.Stir in vinegar and sugar, then pour the sauce over the fish.
6.Cover with foil and bake for 20 minutes.
7.Allow to cool completely, then refrigerate for at least a day before serving.