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Brandy snaps with caramel cream

15 minutes

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Pickled fish sosaties

10 minutes

Pickled fish sosaties

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 1 hour’s marinating time

Cooking Time 10 minutes

Ingredients

For the marinade, mix:

1 cup Woolworths plain cultured coconut
1 punnet Woolworths crushed garlic, ginger, chilli and turmeric
1 T Woolworths garam masala spice blend
2 sprigs curry leaves
salt, to taste

For the fish:

600 g kingklip fillet, cut into 6 cm cubes
2 onions, peeled and quartered
200 g Woolworths Padron peppers
2 T olive oil
1 T fish sauce
1 t brown or palm sugar

Method

1. Toss the fish, onions and peppers in the marinade, cover and chill for 1 hour. Thread the fish onto metal kebab skewers.

2. Heat a griddle pan until hot. Oil the pan and cook the sosaties for 5 minutes on each side.

3. Mix the cucumber, fish sauce and sugar and serve with the sosaties.

Cook’s note: Use salmon or hake instead of kingklip if you like. The sosaties can be made in advance and kept in the fridge. Use up any veggies you have in the fridge on the skewers too, baby marrows or tomatoes work well.

Find more pickled fish recipes here.

Photographs: Andrea Van Der Spuy
Food assistants: Bianca Strydom and Irinja Bekker

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Pickled fish sosaties

Pickled fish sosaties

Ingredients

Method