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Lancewood Sweet & Sour Pickled Fish
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Lancewood Sweet & Sour Pickled Fish

Ingredients

Fish:

500 g firm boneless fish  like hake, yellowtail or kingklip
salt & freshly ground black pepper  to taste
250 ml LANCEWOOD® Buttermilk
250 ml cake flour
45 ml oil  for frying

Sauce:

15 ml oil
1 large onion(s) , halved & thickly sliced
1 garlic clove(s) , crushed
2 cm piece ginger , grated
440 g canned pineapple pieces , drained with syrup reserved
500 ml pineapple juice  or apple juice
60 ml tomato paste
45 ml brown sugar
15 ml soy sauce
15 ml corn flour
salt  to taste

To serve:

mini wraps  or rotis (refer to flatbread recipe if you would like to make your own)
80 g micro herbs
fresh coriander
lime wedges

Coriander yoghurt: 

250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 small garlic clove(s) , crushed
60 ml fresh coriander , chopped
salt  to taste

Method

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.

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