{"id":46082,"date":"2024-03-27T09:32:37","date_gmt":"2024-03-27T07:32:37","guid":{"rendered":"https:\/\/novanews.co.za\/eikestadnuus\/recipe-pickled-fish-with-a-twist-20240327\/"},"modified":"2025-03-20T06:50:32","modified_gmt":"2025-03-20T04:50:32","slug":"recipe-pickled-fish-with-a-twist-20240327","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/eikestadnuus\/recipe-pickled-fish-with-a-twist-20240327\/","title":{"rendered":"RECIPE: Pickled fish with a twist"},"content":{"rendered":"\n<p>Craig Cormack and Beau du Toit of The Salt Chef, have a new twist on a traditional dish this Easter. <\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><strong><span id=\"U101963940902mpG\"><\/span>Ingredients<\/strong> <\/p>\n\n\n\n<p>\u2022 1 kg yellowtail, skinned<\/p>\n\n\n\n<p>\u2022 200 ml vegetable oil<\/p>\n\n\n\n<p>\u2022 500 g sliced onions<\/p>\n\n\n\n<p>\u2022 15 ml quality masala<\/p>\n\n\n\n<p>\u2022 5 ml fennel seeds<\/p>\n\n\n\n<p>\u2022 5 ml coriander seeds<\/p>\n\n\n\n<p>\u2022 5 ml black peppercorns<\/p>\n\n\n\n<p>\u2022 4 whole cloves<\/p>\n\n\n\n<p>\u2022 4 to 5 bay leaves<\/p>\n\n\n\n<p>\u2022 125 g dried apricots and sultanas<\/p>\n\n\n\n<p>\u2022 500 ml white or red wine (red wine gives fish a deeper colour)<\/p>\n\n\n\n<p>\u2022 10 ml coarse salt<\/p>\n\n\n\n<p>\u2022 75 ml white wine vinegar<\/p>\n\n\n\n<p>\u2022 30 ml brown sugar<\/p>\n\n\n\n<p>\u2022 seeds of one large pomegranate<\/p>\n\n\n\n<p><strong>Method:<\/strong> <\/p>\n\n\n\n<p>1. Preheat oven to 200 \u00b0C. <\/p>\n\n\n\n<p>2. Place the fish in a baking dish, allowing space for the sauce.<\/p>\n\n\n\n<p>3. Cook the onions for 30 minutes, until they become sweet. <\/p>\n\n\n\n<p>4. Stir in masala, fennel, coriander, peppercorns, cloves and bay leaves, and fry for 30 seconds before adding apricots, sultanas, wine and salt.<\/p>\n\n\n\n<p>5. Simmer uncovered for 20 minutes. <\/p>\n\n\n\n<p>6. Add vinegar and sugar and pour the sauce over the fish. <\/p>\n\n\n\n<p>7. Cover with foil and bake in the oven for 20 minutes. <\/p>\n\n\n\n<p>8. Cool completely and refrigerate for at least a day. <\/p>\n\n\n\n<p>9. Serve on salad with home-made lime mayo, and garnish by sprinkling the pomegranate seeds over the pickled fish.<\/p>\n\n\n\n<p><em>\u2013 For more information, visit thesaltroad.co.za.<\/em> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Craig Cormack and Beau du Toit of The Salt Chef, have a new twist on a traditional dish this 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