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Pickled fish with courgette ribbons and yoghurt & coriander dressing

Courtesy Chef Pete Goffe-Wood, Judge on MasterChef SA and Ultimate Braai Master

Ingredients

  • 2 kg Angelfish
  • 750 ml Verjuice
  • 250 ml White wine vinegar
  • 150g 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
  • 25g Flour
  • 6 Courgettes
  • 500 ml Plain yoghurt
  • 30g Coriander
  • Oil for cooking

method

  • 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.
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