Pickled Fish Two-Ways
Pickled fish is a beloved Cape Malay cuisine classic that’s been enjoyed for generations, especially over the Easter weekend.
Ingredients:
- 500g Hake pickled fish
- 4 – 6 crisp lettuce leaves (butter lettuce or iceberg works well)
- 1 cup grated carrots
- 1/2 cup thinly sliced cucumber
- 1/4 cup red onion, finely sliced
- 2 tbsp toasted seeds
- Fresh herbs (dill, parsley, or coriander), chopped
Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper, to taste
How To Make Pickled Fish Salad Cups
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
- In a mixing bowl, combine the grated carrots, cucumber, and red onion. Toss with half the dressing.
- Arrange the lettuce leaves on a serving platter to form cups.
- Spoon the veggie mixture into each lettuce cup, then top with pickled fish.
- Drizzle over the remaining dressing and finish with toasted seeds and fresh herbs.
Ingredients:
- 1 x Pickled Fish Hake 500g
- 8 Brown Seeded Rolls
- 2 cups shredded cabbage
- 1/2 cup grated carrot
- 2–3 tbsp aioli
- 1 tbsp lemon juice
- Fresh herbs (parsley or dill), chopped
- Salt and black pepper, to taste
How To Make Pickled Fish Brown Seeded Rolls with Aioli
- Gently remove the pickled fish from the tub and flake into bite-sized pieces.
- In a bowl, combine the cabbage and carrot. Toss with lemon juice, a spoonful of aioli, salt, and pepper to create a light slaw.
- Slice the brown seeded buns in half and lightly toast if desired.
- Spread a layer of aioli on the base of each bun.
- Add a spoonful of slaw, then top with flaked pickled fish.
- Finish with fresh herbs and a little extra aioli if you like, then place the bun tops on.
THE PICKLE FISH LOOKS DELICIOUS