Ingredients

Method

• Sea salt and freshly ground black pepper, to taste
• 2 T mild curry powder
• 1 t cayenne pepper
• 4 x 180 g pieces of fresh snoek
• 2 T white balsamic vinegar 2 T or the juice of 1/2 lemon
• 3 T olive oil
• 8 sourdough bread slices, buttered and toasted, for serving
• 4 free-range eggs, fried, for serving
• For the cabbage relish:
• 2 T olive oil
• 1 t butter
• 1 medium-sized onion, sliced into thin rings
• 2 garlic cloves, crushed
• 1 t mild curry powder
• 1 T ground coriander
• 1\2 t turmeric
• 1\2 t ground cinnamon
• 1\2 t ground ginger
• 1 star anise
• 1 lemon leaf
• 1 medium-sized cabbage, shredded
• 2 Granny Smith apples, cored, halved and thinly sliced
• 45 g raisins, soaked in boiling water for 15 minutes
• 4 T milk
• 6 T apricot chutney
• 1 T sugar
• Sea salt and freshly ground black pepper, to taste
• 1\2 lemon, juiced and zested

Method

Ingredients

Mix the salt, pepper, curry powder and cayenne pepper to make a rub. Rub the fish with the spice mix and sprinkle with the balsamic vinegar or lemon juice and set aside.

Heat the olive oil in a non-stick frying pan and cook the fish for 3 minutes on each side, or until cooked through.

When cool enough to handle, cut each portion in half. Remove the skin and bones.

To make the cabbage relish, heat the olive oil and butter in a large frying pan and sauté the onion and garlic until soft, about 2 minutes.

Add the spices, star anise and lemon leaf and fry for 1 minute. Add the cabbage, apple and drained raisins and fry until soft, about 5 to 8 minutes.

Stir in the milk and chutney and cook until combined, then add the sugar and season to taste.

Add the lemon juice and zest and stir until well combined. Set aside to cool slightly. Remove the star anise and lemon leaf. 

To assemble, place equal amounts of the cabbage relish on four slices of the bread, top each with a portion of fish, finishing with the egg and the second slice of bread.