- 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
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.