Easter is on its way, and the Salt Chef’s, Craig Cormack and Beau du Toit, have put together a slight twist to a classic Easter Dish with their Pomegranate Pickled Fish recipe.
Their Pomegranate Pickled Fish recipe, which serves 6, and they claim it will have you begging for more. Try it out and let us know what you think… Are you here for something new or sticking to tradition?
POMEGRANATE PICKLED FISH
SERVES 6
Ingredients
- 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
Method
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.
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