Pickled fish with lemon sorbet and chilli-nectarine sambal

Pickled fish with lemon sorbet and chilli-nectarine sambal

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • Leeuwenkuil Family Reserve White 2014

Ingredients

  • 2 x 500 g Woolworths hake pickled fish tubs
  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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