Ingredients

Method

• 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

Ingredients

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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