PICKLED FISH WITH RED CABBAGE-AND BEETROOT SLAW
“Cape Malay-style pickled fish is traditionally served in Cape Town at Easter. You can’t do better than Woolies’ pickled fish but if you are in the mood to try something different, here’s one in a clear pickle made with a splash of wine.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 25 minutes, plus overnight chilling time
Cooking: 8 minutes
hake 500 g, skinned, filleted and sliced
onion 1, very thinly sliced
bay leaves 2
peppercorns 12
allspice 6 salt ½ t
water ¾ cup
dry white wine ¼ cup
white wine vinegar ½ cup
sea salt, to taste
For the red cabbage-and-beetroot slaw:
baby red cabbages 2, thinly sliced
Woolworths beetroot spirals 1 x 80 g packet
radishes 8–10, thinly sliced
red salad onions 4–6, cut into thin strips
baby red butter lettuce, for serving
For the dressing, mix:
red wine vinegar 2 T
canola oil 4–5 T
honey a dash
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.
هذه القصة مأخوذة من طبعة April 2020 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة April 2020 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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