Pickled fish with red cabbage-and-beetroot slaw

Pickled fish with red cabbage-and-beetroot slaw
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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 25 minutes, plus overnight chilling time
  • 8 minutes
  • De Morgenzon Maestro White Blend 2018

Ingredients

  • 500 g hake, skinned, filleted and sliced
  • 1 onion, very thinly sliced
  • 2 bay leaves
  • 12 peppercorns
  • 6 allspice
  • ½ t salt
  • ¾ cup water
  • ¼ cup dry white wine
  • ½ cup white wine vinegar
  • sea salt, to taste
  • For the red cabbage-and-beetroot slaw:
  • 2 baby red cabbages, thinly sliced
  • 1 x 80 g packet Woolworths beetroot spirals
  • 8–10 radishes, thinly sliced
  • 4-6 red salad onions, cut into thin strips
  • baby red butter lettuce, for serving
  • For the dressing, mix:
  • 2 T red wine vinegar
  • 4–5 T canola oil
  • a dash honey
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Place the rinsed fish in a saucepan. Add the onion, 1 bay leaf, half the peppercorns, and allspice and the salt.

2. Pour over the water and wine and gently bring to a simmer. Cover and poach on the lowest heat for barely 5 minutes until the fish is opaque and feels firm when pressed.
3. Carefully lift out the fish and set aside the poaching liquid. Place the fish and onion in a suitable serving dish. Strain the reserved poaching liquid.

4. Measure half a cup and bring to a boil with the vinegar, remaining bay leaf, peppercorns and allspice. Boil for a few minutes. Allow to cool and pour over the fish. Chill overnight. Add salt to taste. Serve with the red cabbage-and-beetroot slaw.

5. To make the slaw, mix the cabbage, beetroot, radishes and onion with the dressing. Check seasoning. Spoon onto the red butter lettuce leaves to serve.

Find more seafood recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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