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35 minutes

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50 minutes

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30 minutes

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5 minutes

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45–60 minutes

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1 hour

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Pickled fish with noodles and pink pickled radishes

5 minutes

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Pickled fish with lemon sorbet and chilli-nectarine sambal

Pickled fish with lemon sorbet and chilli-nectarine sambal

By Abigail Donnelly

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.

Discover more pickled fish recipes here.

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Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Gluten-free chocolate-and-hazelnut cake with peanut butter icing

Balsamic vinegar pudding with balsamic caramel

Dense baked chocolate

Fried green tomatoes with buttermilk dressing

Basque chicken

Lentil soup with chickpeas and lamb meatballs

Breakfast smoothies

Pork loin chops with apple-and-potato bake

Hot green pepper relish

Tomato tarte tatin

Pickled fish with noodles and pink pickled radishes

Pickled fish with lemon sorbet and chilli-nectarine sambal

Pickled fish with lemon sorbet and chilli-nectarine sambal

Ingredients

Method