Craig Cormack and Beau du Toit of The Salt Chef, have a new twist on a traditional dish this Easter.
Their Pomegranate Pickled Fish recipe, which serves six people, will have you begging for more. Try it out and let us know what you think.
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 to 5 bay leaves
• 125 g dried apricots and sultanas
• 500 ml white or red wine (red wine gives fish a deeper colour)
• 10 ml coarse salt
• 75 ml white wine vinegar
• 30 ml brown sugar
• seeds of one large pomegranate
Method:
1. Preheat oven to 200 °C.
2. Place the fish in a baking dish, allowing space for the sauce.
3. Cook the onions for 30 minutes, until they become sweet.
4. Stir in masala, fennel, coriander, peppercorns, cloves and bay leaves, and fry for 30 seconds before adding apricots, sultanas, wine and salt.
5. Simmer uncovered for 20 minutes.
6. Add vinegar and sugar and pour the sauce over the fish.
7. Cover with foil and bake in the oven for 20 minutes.
8. Cool completely and refrigerate for at least a day.
9. Serve on salad with home-made lime mayo, and garnish by sprinkling the pomegranate seeds over the pickled fish.
– For more information, visit thesaltroad.co.za.
