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Pickled Fish with Coriander and Cardamom Rice

Pickled Fish with Coriander and Cardamom Rice

PICKLING SAUCE

10ml oil

1 onion, sliced

5ml fresh grated ginger

5ml mild curry powder

5ml turmeric

2ml ground coriander

125ml white wine vinegar

125ml water

60ml smooth apricot jam

30ml brown sugar

10ml cornflour, slaked in 30ml cold water

salt and black pepper

3 bay leaves

3 whole cloves


FISH

500g firm white fish fillets, cut into portions

75g cornflour

5ml salt

oil, for frying


CARDAMOM RICE

50g sultanas

6 cardamom pods

3ml salt

210g Tastic Parboiled Rice

20g fresh coriander, chopped


To Serve:

45ml fresh flat-leaf parsley, chopped

15ml fresh coriander, chopped

220g Tastic Parboiled Rice, cooked (approx. 600g cooked weight), keep warm

PICKLING SAUCE

  1. Heat the oil in a pan and gently fry the onion for 5 minutes.
  2. Add the ginger and cook for 1 minute.
  3. 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.
  4. Stir in the cornflour mixture and simmer gently, while stirring, until the sauce has thickened.
  5. Season with salt and pepper and stir in the bay leaves and cloves.
  6. 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.
  7. Serve warm or at room temperature.

FISH

  1. Coat the fish in the cornflour and season with salt. Shake off any excess flour.
  2. Heat the oil in a deep pan or deep fat fryer.
  3. Fry the fish, in batches, for 5-6 minutes, or until golden brown.
  4. Drain on paper towel and place the fish into a casserole dish.

CARDAMOM RICE

  1. Place the sultanas, cardamom pods, salt and Tastic Parboiled Rice into a pan and cook the rice according to packet instructions.
  2. Drain and keep warm and stir in the coriander.
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