Recipe: Pickled Fish
Delish pickled fish:
2kg yellow tail, skinless and boneless
1/2 cup flour, seasoned with salt and pepper
4 Tbs sunflower oil
6 onions, sliced
2 tsp ground coriander
3 Tbs Mild curry powder
1 tsp turmeric
750ml white vinegar
1 cup white sugar
1 Tbs black peppercorns
2 bay leaves
Cut the fish into large five centimetre pieces, dust in the seasoned flour and then tap to remove excess flour.
Heat oil in a large pan, then shallow fry the floured fish to brown on both sides. Remove from the pan and set aside.
In a clean pan, heat two tablespoons of oil and sauté the onions on low heat until softened, but not browned.
Add the coriander, curry powder and turmeric to the onions and sauté for a minute.
Stir in the vinegar, sugar, peppercorns and bay leaves until sugar dissolves, then simmer for five minutes.
Carefully add the fish to the pan (try not to break up the pieces), then simmer gently for seven minutes or until fish is cooked through.
Spoon fish into sterilised jars or in a non-corrosive container, then leave to cool before placing into the refrigerator.
Expresso Morning Show resident chef, author and food stylist, Zola Nene has a passion for food and it shows in her work.
Her culinary career started in England after she applied for a UK holiday working visa and worked as a hot section chef in a Brasserie in Cheshire for two years. After returning to South Africa, she immediately enrolled at the Institute of Culinary Arts in Stellenbosch.
During her studies, she worked with top chefs such as Margot Janse of Le Quartier Francais and Chris Erasmus of Foliage Restaurant.
After graduation, she moved to Johannesburg and worked for a large catering company as catering manager. It was around the time (2010) that she was approached by Expresso Morning Show, aired on SABC 3, to join the team.
Apart from cooking on TV, she also develops recipes and does food styling for publications as well as brands.
Her first cookbook, Simply Delicious, published by Penguin Random House Struik, was released in February 2016 and shortlisted as a finalist for the World Gourmand Cookbook Awards 2017.
*Fish provided by Green Fish.