– recipe –

pickled fish tacos



 –RECIPE–

pickled fish tacos



RECIPE: pickled fish tacos

ABALOBI PIONEER CHEF KERRY KILPIN DEVELOPED THIS RECIPE TO SHOWCASE THE VERSATILITY OF THE UNDER-appreciated CAPE BREAm. these tacos are the perfect bite-sized snack for entertaining.

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Serves: Makes 12 tacos 

Prep time: 30 minutes (+ pickled fish preparation)

Works well with: Cape Bream, any Fish With A Story

Occasion: 
Get together, Quick eats


 

Ingredients

12  Wonton wrappers, deep-fried and shaped to form a shell
200 ml aioli
50 g wild rocket
salsa
1 kg pickled fish , best made at least 24 hours in advance

 


For the salsa:
150 g chopped tomatoes
1 x red onion chopped finely
25 g coriander chopped
salt and pepper
15 ml olive oil

Combine all the salsa ingredients in a bowl and season to taste.

 


Pickled fish 

1 kg Fish With A Story Cape Bream, portioned
150 g sugar
500 ml white vinegar
5 ml whole cumin
5 ml coriander seeds, toasted & crushed
10 ml fish spice
3 bay leaves
5ml turmeric
5 ml mild curry powder
3 x crushed garlic cloves
5 ml grated ginger
3 x chopped onions
10 ml corn flour
2 tbsp sunflower oil for frying
flour, for dusting
salt & black pepper

Method

  1. In a pan over a medium heat, add 1 tbsp oil and gently sauté the onion until translucent.

  2. Add the ginger, garlic and spices and fry gently for a few minutes, until fragrant.

  3. Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes.

  4. Thicken with corn flour to a nice coating consistency.

  5. Season to taste.

  6. Dust the fish with the seasoned flour and pat off any excess.

  7. Heat 1 tbsp oil in a heavy-based frying pan and, when hot, fry the fish until golden.

  8. Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve. 

 


To assemble:

  1. Flake the pickled fish and combine with the onions and a little sauce.  Season to taste.

  2. Fill the taco shells with a little wild rocket, pickled fish and top with salsa and aioli. 

  3. Garnish with fresh coriander leaves.

 

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Recipe credit:
Chef Kerry Kilpin, Steenberg Farm



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