Pickled fish

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 Granny Smith apples
1⁄2 lemon, juiced
2 mint sprigs
500 g Woolworths pickled yellowtail

Method

Using a mandolin or a very sharp knife, thinly slice the apple and place in a bowl of water to which the lemon juice has been added.
Use a vegetable peeler to shave thin ribbons from the fennel bulb and add to the apple.
Drain the apple and fennel, shaking off any excess water, and pile onto a serving dish, layering it with the mint and pickled fish.

Cook's note: Firm yellowtail is perfect for pickled fish, a Cape favourite that fills kitchens with the aroma of curried onions and bay leaves on Good Friday. It’s even easier to enjoy with Woolworths’ ready-made version.

Discover more Easter classics here.

First published in TASTE issue 93, April 2014.

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Pickled fish

Pickled fish

Ingredients

Method