Pickled Fish with Coriander and Cardamom Rice
1 onion, sliced
5ml fresh grated ginger
5ml mild curry powder
2ml ground coriander
125ml white wine vinegar
60ml smooth apricot jam
30ml brown sugar
10ml cornflour, slaked in 30ml cold water
Salt and black pepper
3 bay leaves
3 whole cloves
500g firm white fish fillets, cut into portions
Oil, for frying
210g Tastic Parboiled Rice
6 cardamom pods
20g fresh coriander, chopped
45ml fresh flat-leaf parsley, chopped
15ml fresh coriander, chopped
- Heat the oil in a pan and gently fry the onion for 5 minutes.
- Add the ginger and cook for 1 minute.
- Stir in the curry powder, turmeric and coriander and stir well. Add the vinegar, water, jam and bring to a simmer. Stir in the sugar until dissolved.
- Stir in the cornflour mixture and simmer gently, while stirring, until the sauce has thickened.
- Season with salt and pepper and stir in the bay leaves and cloves.
- Allow the sauce to cool completely and pour over the fish and allow to marinade in the fridge for 48 hours before serving with the cardamom rice.
- Serve warm or at room temperature.
- Coat the fish in the cornflour and season with salt. Shake off any excess flour.
- Heat the oil in a deep pan or deep fat fryer.
- Fry the fish, in batches, for 5-6 minutes, or until golden brown.
- Drain on paper towel and place the fish into a casserole dish.
- Place the sultanas, cardamom pods, salt and Tastic Parboiled Rice into a pan and cook the rice according to packet instructions.
- Drain and keep warm and stir in the coriander.