PICKLED FISH TACOS RECIPE

by Steenberg Executive Chef Kerry Kilpin

12 x Wonton wrappers – deep fried and shaped to form a shell

200ml aioli

50g wild rocket

Salsa

150g chopped tomatoes

1 x red onion chopped finely

25g coriander chopped

Salt and pepper

15ml olive oil

Combine all the salsa ingredients in a bowl and season to taste.

Pickled Cape Bream

1kg Cape Bream, cut into portions

150 g sugar

500ml white vinegar

5ml whole cumin

5ml coriander seeds, toasted & crushed

10ml fish spice

3 x bay leaves

5ml turmeric

5ml mild curry powder

3 x crushed garlic cloves

5ml grated ginger

3 x chopped onions

10ml corn flour

2 tbsp sunflower oil for frying

Flour, for dusting

Salt and black pepper

In a pan over a medium heat, add 1 tbsp oil and gently sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, until fragrant.

Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Thicken with corn flour to a nice coating consistency. Season to taste.

Dust the fish with the seasoned flour and pat off any excess.

Heat 1 tbsp oil in a heavy-based frying pan and, when hot, fry the fish until golden.

Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve. Best made at least 24 hours in advance.

To Assemble

Flake the pickled fish and combine with the onions and a little sauce.  Season to taste.

Fill the “taco” shells with a little wild rocket, pickled fish and top with salsa and aioli.  Garnish with fresh coriander leaves.