Pickled fish
A healthier alternative to the battered and deep-fried variety.
Serves: 4 ...
Ingredients
Main Ingredients
A healthier alternative to the battered and deep-fried variety.
Serves: 4 ...
Ingredients
Main Ingredients
4 sustainable white fish fillets, skin removed
3 tbsp PnP Finest umbrian olive oil, (45ml)
3 garlic cloves, sliced
2 onions, sliced
2 tsp paprika, (10ml)
6 black peppercorns
1 tsp cayenne pepper, (5ml)
2 bay leaves
3 tbsp curry powder, (45ml)
0.25 cup brown sugar, (60ml)
1 cup white wine vinegar, (250ml)
0.5 cup PnP cider vinegar, (125ml)
0.5 cup water, (125ml)
Method
Heat a glug of oil in a a non-stick pan and fry seasoned fish until golden and cooked through. Place in a shallow dish and set aside.
Heat a glug of olive oil in a pot. Add garlic and onions, reduce heat and cook until soft.
Add paprika, peppercorns, cayenne pepper, bay leaves, curry powder and sugar and cook for 1 minute.
Add vinegars and water and bring to the boil. Simmer for 5 minutes.
Add 1 Tbsp olive oil and pour over fish. Allow to cool.
Cover and refrigerate overnite.
Serve with lots of crusty bread and a fresh salad
3 tbsp PnP Finest umbrian olive oil, (45ml)
3 garlic cloves, sliced
2 onions, sliced
2 tsp paprika, (10ml)
6 black peppercorns
1 tsp cayenne pepper, (5ml)
2 bay leaves
3 tbsp curry powder, (45ml)
0.25 cup brown sugar, (60ml)
1 cup white wine vinegar, (250ml)
0.5 cup PnP cider vinegar, (125ml)
0.5 cup water, (125ml)
Method
Heat a glug of oil in a a non-stick pan and fry seasoned fish until golden and cooked through. Place in a shallow dish and set aside.
Heat a glug of olive oil in a pot. Add garlic and onions, reduce heat and cook until soft.
Add paprika, peppercorns, cayenne pepper, bay leaves, curry powder and sugar and cook for 1 minute.
Add vinegars and water and bring to the boil. Simmer for 5 minutes.
Add 1 Tbsp olive oil and pour over fish. Allow to cool.
Cover and refrigerate overnite.
Serve with lots of crusty bread and a fresh salad
