PICKLED FISH WITH RED CABBAGE-ANDBEETROOT SLAW
“Cape Malay-style pickled fish is traditionally served in Cape Town at Easter. You can’t do better than Woolies’ pickled fish but if you are in the mood to try something different, here’s one in a clear pickle made with a splash of wine.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 25 minutes, plus overnight chilling time
Cooking: 8 minutes
hake 500 g, skinned, filleted and sliced
onion 1, very thinly sliced
bay leaves 2
peppercorns 12
allspice 6
salt ½t
water ¾ cup
dry white wine ¼ cup
white wine vinegar ½ cup
sea salt, to taste
For the red cabbage-and-beetroot slaw: baby red cabbages 2, thinly sliced Woolworths beetroot spirals
1 x 80 g packet radishes 8–10, thinly sliced red salad onions 4–6, cut into thin strips baby red butter lettuce, for serving
For the dressing, mix:
red wine vinegar 2T
canola oil 4–5 T
honey a dash
sea salt and freshly ground black
pepper, to taste
1 Place the rinsed fish in a saucepan. Add the onion, 1 bay leaf, half the peppercorns, and allspice and the salt. 2 Pour over the water and wine and gently bring to a simmer. Cover and poach on the lowest heat for barely 5 minutes until the fish is opaque and feels firm when pressed.
3 Carefully lift out the fish and set aside the poaching liquid. Place the fish and onion in a suitable serving dish. Strain the reserved poaching liquid. 4 Measure half a cup and bring to a boil with the vinegar, remaining bay leaf, peppercorns and allspice. Boil for a few minutes. Allow to cool and pour over the fish. Chill overnight. Add salt to taste. Serve with the red cabbage-and-beetroot slaw. 5 To make the slaw, mix the cabbage, beetroot, radishes and onion with the dressing. Check seasoning. Spoon onto the red butter lettuce leaves to serve. CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: De Morgenzon Maestro White Blend 2018
“Try this clear pickle made with a splash of wine ”