Culinary Hotline - Sustainable Seafood
WWF SASSI ambassador chefs Julie Carter & Anlou Erasmus prepare two Easter inspired dishes using sustainable seafood!
Chef Anlou Erasmus: Pickled Fish
Chef Julie Carter: Fresh Mussels with Chorizo & Tomatoes
Ingredients:
- 750g Longline Kingklip tails or belly off-cuts (skin off)
- 1 whole White Onions sliced thinly
- 3 each Cloves garlic sliced thinly
- 1 red chili sliced thinly
- 3 each Bay leaf
- 1 Tbs black Mustard seeds
- 5g curry leaves
- 1 thumb ginger
- 1 Tbs fennel seeds
- 1 Tbs cumin
- ½ Tbs black pepper corns
- 1 Tbs coriander seeds
- 1 ½ Tbs chili flakes
- 1 Tbs ground Turmeric
- 500ml water
- 800ml white wine vinegar
- 360g white sugar
- 350g apricot jam
- Salt to taste
How To Make Pickled Fish
1. In a pot place the onions, garlic, bay leaf, curry leaves and sliced chili and heat up until it starts to sweat. Give it a good stir and cook until the onions are almost fully translucent and the spice smells fragrant.
2. Add fennel, cumin, coriander, black mustard seeds, chili flakes, paprika, turmeric, garam masala and cayenne(optional). Cook until the spices are fragrant, and the onions and garlic are soft.
3. Then add the vinegar, water and sugar and cook down until the desired taste – remember to season with salt to taste.
4. Remove from the heat and give a quick blend with a stick blender keeping it still semi chunky.
5. Keep the mixture hot, because you want to pour it over while its warm so that the fish soaks up all the flavour as the mixture cools down.
6. Once the mixture is the desired taste keep at aside while prepping your fish.
7. Place your fish off cuts or tail pieces into a bowl with seasoned flour, (you can season it with any ground spice you like.)
8. On the stove heat up a small pan with 500ml oil, after the fish is coated in the flour and the oil is up to temperature, shallow fry the fish until its golden brown.
9. Drain or kitchen towel or paper towel to remove excess grease.
10. Once it’s cooled a little place the fish into a air tight container or jar and pour the curried pickled mixture over until it is completely covered.
11. Store it in the fridge for at least 8 hours or for a better infused flavour on the fish – overnight. NB. The longer it sits the better.
Ingredients:
- 1 kg fresh mussels, cleaned and debearded
- 200g chorizo, sliced into thin rounds
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika (optional)
- 1 can (400g) chopped tomatoes
- ½ cup vegetable or chicken stock
- 1 tsp red chili flakes (optional, for heat)
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread or rice, for serving
How To Make Mussels with Chorizo & Tomatoes
- Prepare the mussels: Rinse them under cold water and remove any beards. Discard any that are open and don’t close when tapped.
- Cook the chorizo: Heat the olive oil in a large pan or pot over medium heat.
Add the chorizo and cook until it releases its oils and turns slightly crispy (about 3–4 minutes). - Sauté the aromatics: Add the onion and cook until soft, then stir in the garlic, smoked paprika, and chili flakes.
Cook for another minute until fragrant. - Add the tomatoes & stock:
Pour in the chopped tomatoes and stock. Season with salt and pepper, then let it simmer for about 5 minutes. - Steam the mussels: Add the mussels to the pan, cover with a lid, and let them steam for 5–7 minutes, shaking the pot occasionally, until all the mussels have opened.
Discard any that remain closed. - Finish & serve: Stir everything gently to coat the mussels in the sauce.
Sprinkle with fresh parsley and serve with crusty bread.