Sweet & Sour Pickled Fish

Fish:

Sauce:

To serve:

Coriander yoghurt: 

Fish:
Cut the fish into 3 cm pieces. Sprinkle with salt and pepper and dip into the buttermilk. Roll in flour and dust off excess flour.

Carefully fry in hot oil, turning over once, until cooked through. Arrange in a single layer in a glass or ceramic dish. Keep aside.

Sauce:
Heat the oil and fry the onions over low heat until transparent. Do not brown. Add the garlic and ginger and fry over low heat for 1 minute.

Add the pineapple pieces, reserved syrup, pineapple or apple juice, tomato paste, brown sugar and soy sauce.

Mix the corn flour with a little bit of the liquid and stir until smooth. Add to the sauce and stir until it thickens slightly.

Pour the sauce over the fish and spread the onions and pineapple out evenly. Cover and leave to cool completely.

Refrigerate for 2 days before serving.

To serve:
Serve with mini wraps or rotis, sprinkled with micro herbs and coriander.

Serve with Coriander Yoghurt and lime wedges on the side.  Alternatively, serve with Hot Cross Buns.

Coriander yoghurt:
Mix the yoghurt, garlic, coriander and salt together.

Serve dollops on top of pickled fish.