Instead of making pickled fish your side, make it the star of the show with our pickled fish platter with corn pâté that everyone can munch on.
SERVES 4 // COOKING TIME 1 hour 30 min
INGREDIENTS
For the corn pâté
200 g butter
2 mielies, kernels only
1 onion, peeled and diced
3 sprigs thyme
2 garlic cloves
½ cup brandy
For the pickled fish platter
Olive oil
1 onion, peeled and sliced
3 cm ginger, peeled and grated
1 garlic clove, peeled and crushed
2 bay leaves
2 tsp curry powder
1 tsp turmeric
½ tsp allspice
½ tsp coriander seeds
½ tsp cumin seeds
1½ cups white vinegar
½ cup sugar
Flour, to dust
Salt and black pepper
500 g white fish fillets
To serve
1 amasi cheese ball
Baby corn
Baby marrows
METHOD
For the corn paté
1. Melt 2 tbsp butter and fry the mielie kernels, onion, thyme and garlic until golden. Add the brandy and reduce for 10–15 minutes.
2. Add the remaining butter. Use a blender to mix to a smooth paste.
3. Refrigerate the pâté for 1 hour, until completely set.
For the pickled fish platter
1. Sterilise a large glass container big enough to fit the pickled fish.
2. Heat a little oil in a pot and fry the onion until translucent. Add the ginger, garlic, bay leaves and spices. Fry for a few minutes, until fragrant.
3. Add the vinegar and sugar. Stir until sugar has dissolved. Simmer for 20 minutes.
4. Season the flour. Dust the fish with it, patting off any excess.
5. Heat some oil in a pan and fry the fish until golden but still succulent inside, about 3 minutes per side.
6. Place a layer of fish at the bottom of the glass container. Pour over the sauce until the fish is just covered. Continue layering until fish and sauce are finished.
7. Allow to cool, then refrigerate until ready to serve.
To serve
1. Serve the pickled fish and corn pâté with amasi cheese, baby corn and baby marrows.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
Speaking of seafood favourites, our smoked snoek pâté makes a tasty addition to your nosh boards!
