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Easter recipes

Pickled fish

Christmas recipes

Milk tart

1 hour, 20 minutes, plus chilling and cooling

Pickled fish with lemon sorbet and chilli-nectarine sambal

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 x 500 g Woolworths hake pickled
1 litre Woolworths lemon sorbet microherbs, to garnish
1 red chilli, thinly sliced, to garnish

For the chilli-nectarine sambal, mix:

4 ripe nectarines, stoned and roughly chopped
1 red chilli, thinly sliced
1 lemon, juiced
4 T coriander, chopped

Method

Divide the pickled fish between 4 serving dishes. Add a scoop of lemon sorbet to each dish, garnish with the microherbs and chilli. Serve with the chilli-nectarine sambal.

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Pickled fish with lemon sorbet and chilli-nectarine sambal

Pickled fish with lemon sorbet and chilli-nectarine sambal

Ingredients

Method