Pickled Fish

To be enjoyed with the Creation Sauvignon Blanc, Semillon blend

Pickled Fish

10 servings

Ingredients

Hake

• 3 medium sized hake fillets

Pickle for hake

• 1/2 cup oil
• 1 clove garlic
• 6 red onions
• 350 ml verjuice
• 350 ml Creation Sauvignon, Semillon
• 1 tablespoon dill
• 1 tbsp curry powder
• 2 tablespoons turmeric
• 1 tsp salt
• 10 g fresh ginger
• 1/2 cup castor sugar
• 4 bay leaves

Fish flour

• 2 cups flour
• 1/2 cup chopped thyme
• 4 tsp salt

Methods

Pickle for hake

1. Place onions, garlic, oil, dill, curry powder, turmeric, ginger and bay leaves in a pot and sauté till starting to brown slightly.
2. Add the rest of the ingredients and let it simmer for about 1/2 hour.
3. Take off the heat and let it cool completely.

Fish flour

1. Combine fish flour ingredients in a bowl and mix well.

Hake

1. Take approximately 3 medium sized hake fillets (skin on and bones removed) and cut into bite size pieces.
2. Place it in the fish flour and coat.
3. Heat up a pan with about 1 cm vegetable oil.
4. Fry the flour covered hake till golden brown and cooked through.
5. Layer the hake in a container, adding fish pickle in between the layers, finishing off with the rest of the pickle over the top.
6. Refrigerate overnight to develop the flavours.

Serve with the following Sambals:

1. Tomato, red onion and coriander salsa
2. Roasted coconut
3. Cucumber with Greek yoghurt and ground cumin
4. Poppadum
5. Garnish with fresh cilantro