Pickled fish with courgette ribbons and yoghurt & coriander dressing

Courtesy Peter Goffe-Wood from Kitchen Cowboys in Salt River and a Master chef SA judge

*Serves 14

Download the PDF for this recipe here.


  • 2 kg Angelfish
  • 750 ml verjuice250 ml white wine vinegar
  • 150 g sugar
  • 1 tblsp sugar
  • 2 tblsp curry powder
  • 1 tsp salt
  • 1 tblsp black peppercorns
  • 1 tblsp coriander seeds
  • 4 onions, sliced
  • 6 cloves garlic, finely chopped
  • 100g ginger root, thinly sliced
  • 6 bay leaves
  • 2 red chillies, finely chopped
  • 25 g flour
  • 6 courgettes
  • 500 ml plain yoghurt
  • 30 g coriander


  • Cut the fish into 5cm cubes.
  • Season the fish with salt & pepper and fry in a pan in hot oil.
  • Remove from the pan and keep to one side.
  • Heat some oil in a large saucepan.
  • Add the coriander seeds and bay leaves and fry for 30 seconds.
  • Add the onions, chillies, ginger and garlic and fry until they begin to soften.
  • Add the flour, curry powder and turmeric and fry for 30 seconds.
  • Pour in the white wine vinegar, water and sugar and bring to the boil.
  • Turn down the heat and simmer for 10 minutes.
  • Remove from the heat. Place the fish in a glass or stainless steel dish and pour over the hot marinade.
  • Leave to cool and then refrigerate.
  • Slice the courgettes lengthways into broad noodles with a vegetable peeler.
  • Finely chop the coriander and add it to the yoghurt.
  • Season with salt & pepper.
  • Arrange a pile of courgette ribbons in the middle of a plate and place a piece of pickled fish on top of the vegetables.
  • Spoon a little of the marinade on top of the fish.
  • Drizzle the yoghurt dressing around the outside of the plate.