The 10 new rules of fish If you're going to feast on fish this summer, remember the ocean isn't a bottomless larder. Follow our simple rules (and delicious recipes) for choosing and preparing fish and you may find the right way is even more delicious
Pickled fish with lime salad Divide Woolworths Asian-leaf salad between four bowls. Thinly slice 4 Granny Smith apples and stack the apple rounds beside the leaves. Add a few pieces of Woolworths pickled hake to each bowl. Drizzle with the juice of 2 limes …
Pickled fish rotis with apple and beetroot raitas Prepare the rotis according to package instructions, then place on serving dishes. Top with the pickled fish, apple-and-cucumber raita and beetroot raita. Garnish with coriander and microgreens. Discover more Easter recipes here. …
3 ways with pickled fish For all your Easter and April snacking needs – or those times when you need a quick, light meal – you can’t go wrong with Woolies’ range of pickled fish.
The world’s best pickled fish by Kobus van der Merwe In 2003, Kobus van der Merwe quit his job as a web editor and started cooking for a few tables at his family's shop, Oep ve Koep, in Paternoster. In 2018, he opened Wolfgat. In February 2019, Wolfgat won "Restaurant of the Year" at the Worl…
Herbed hake polpettes with dill yoghurt and homemade pickles 1. To make the pickles, use a pin to prick each cucumber a few times. Heat the water, vinegar, sugar, salt, bay leaves and mustard seeds, not letting the mixture come to the boil. 2. Pack the cucumbers tightly into a large, sterilized ja…
Tamarind pickled cucumbers Add the vegetables to the pickling liquid and allow to steep for 15 minutes before serving. Cook's tip: Having a jar of pickles in the fridge can jazz up anything by adding flavour and texture. Fresh pickle with fish, red onion …
2 ways with fish cakes Fancy some fish cakes but don’t have the time to make them from scratch? Woolies’ fish cakes fit the bill perfectly.
La Tête’s deep-fried fish sandwich To make the mayonnaise, place the egg yolks in a blender with the mustard, vinegar, lemon juice, salt and pepper and run for 1 minute. The lemon and vinegar will start to "cook" the egg yolk, and form a sabayon. Slowly add the olive oil in …