If you’re looking for ways to elevate your pickled fish, Chef Keanon Michaels has a few fish-tastic tips to help you out! In his interview with Food24, he advised:

– Vinegar is a personal preference, whether you’re using white vinegar or brown. Brown, however, is his go-to.
– A fish with firm flesh is ideal as it holds the pickle better, like snoek, yellowtail and kabeljou. Try to steer clear of flaky fish like hake.
– Instead of dry ones, opt for fresh bay leaves – they are a lot more flavourful and will elevate the taste of the dish.
– The onions and sauce shouldn’t outweigh the fish so remember to KEEP THE FISH THE HERO OF YOUR DISH.

Traditional Cape Malay-style pickled fish

SERVES 4–6 | COOKING TIME 55 min

It’s never too early for pickled fish! We kept this traditional recipe super straightforward and delicious – the good old-fashioned way.

INGREDIENTS

⅓ cup flour
650g hake fillets, cut into pieces
1 onion, sliced
3 garlic cloves, finely chopped
2 tsp finely chopped ginger
1 tsp fennel seeds
4 cloves
2 tbsp curry powder
2 tsp ground coriander
1 tsp ground turmeric
1½ cups white vinegar
1 cup water
1 tsp salt
2 tbsp sugar
4 bay leaves

METHOD

1. Season the flour well with salt and pepper. Coat the hake in the flour and shake off any excess.
2. Heat some oil in a pan over medium heat and fry the hake for 3–4 minutes on each side, until cooked through. Remove from the pan and arrange in a glass dish.
3. Heat some more oil in the pan and fry the onion until soft and translucent, about 6–8 minutes. Add garlic and ginger and fry for 1 minute. Add fennel seeds and spices, and fry until fragrant.
4. Add the rest of the ingredients and stir to combine. Reduce the heat and simmer for 15 minutes, until slightly reduced.
5. Pour this pickling mixture over the fish, cover and place in the fridge until ready to serve.
6. Enjoy your traditional pickled fish with a side of roast veg, or on toast!

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Take your next seafood recipes to the braai with these hake kebabs and mushy peas.

Healthy pickled fish platter with corn pâté

SERVES 4 | COOKING TIME 1 hour 30 min

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.

INGREDIENTS

For the corn pâté

200g 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
500g 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!

Pickled fish

SERVES 6 // COOKING TIME 40 min

INGREDIENTS

Olive oil
4 onions, sliced into rings
3 garlic cloves, crushed
1 tbsp grated ginger
5 tsp mild curry powder
2 tsp turmeric
1 tsp allspice
1 tsp cumin
1 tsp coriander seeds
5 bay leaves
1L white vinegar
300g sugar
Flour, to dust
2kg hake fillets, cut into portions

METHOD

1. Heat oil and fry onions until soft. Add garlic, ginger and spices, and fry for 2 minutes.
2. Add vinegar and sugar, and stir until dissolved. Simmer for 20 minutes.
3. Season flour with salt and pepper, and dust the fish in it. Pat off any excess flour.
4. Heat oil and shallow-fry fish until golden, 2–3 minutes per side.
5. Place a layer of fish in a deep sterilised glass container. Ladle sauce over it. Layer fish and sauce until finished. Allow to cool to room temperature, then refrigerate until ready to serve.

TIP: For the best results, allow the fish to pickle for 3 days to combine all the flavours.

The post The Best Fish To Use For Pickled Fish appeared first on MyKitchen.

There’s nothing like an extra spicy seafood medley to keep it hot this winter, and we know fish and shellfish are Easter favourites. Go gourmet with this seafood platter with Cajun spice.

MAKES 6 // COOKING TIME 25 min

INGREDIENTS
For the Cajun spice mix
3 tsp smoked paprika
1 tsp dried mixed herbs
2 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
½ tsp red chilli flakes, crushed
¾ tsp salt
½ tsp pepper
For the seafood
600 g calamari tubes, cleaned
12 medium-sized prawns, deveined
2½ tbsp Cajun spice mix
4 tbsp butter
1 tbsp olive oil
4 garlic cloves, finely chopped
½ cup lemon juice
To serve
½ cup micro herbs
2 lemons, cut into wedges

METHOD
For the Cajun spice mix
1. Mix all the ingredients together in a bowl.
For the seafood
1. Toss the calamari and prawns in the Cajun spice until well coated.
2. Heat the butter and oil in a large pan over medium heat. Add the calamari and prawns and pan fry for 2 minutes.
3. Add the garlic and stir fry for 5–6 minutes until the seafood is cooked through.
4. Remove the pan from the heat, pour over the lemon juice and toss to coat.
To serve
1. Serve your seafood platter hot topped with micro herbs and lemon wedges on the side.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Fancy yourself a seafood and wine lover? You have to try our seafood and sparkling-wine risotto!

The post Lemony seafood platter with Cajun spice appeared first on MyKitchen.

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!

The post Healthy pickled fish platter with corn pâté appeared first on MyKitchen.

Put that slow-cooker to good use and whip up some deliciously sweet bacon jam to enjoy with spreads, breads, cheeses and more!

MAKES 2 cups // COOKING TIME 6 hours 40 min

INGREDIENTS
600 g bacon, diced
3 onions, peeled and finely diced
4 garlic cloves, peeled and finely chopped
¾ cup brown sugar, packed
¾ cup brewed coffee
½ cup apple cider vinegar
¼ cup honey
¼ tsp cumin
¼ tsp cayenne pepper

METHOD
1. In a pan, cook the bacon on high heat until browned, for about 15 minutes.
2. Remove the bacon fat, leaving only 1 tbsp fat in the pan. Add the onions and garlic and cook on high for 20 minutes.
3. Add sugar, coffee, vinegar, honey, cumin and cayenne to the onion mixture.
4. Pour the mixture into the slow cooker and cook, uncovered, on high heat for 6 hours or until the liquid becomes syrupy.
5. Allow to cool completely, then store in an airtight container and refrigerate for up to 4 weeks.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Slow-cooked bacon jam appeared first on MyKitchen.

Enjoy a plentiful Mediterranean-style brekkie with your friends and family this holiday season. We went all out when we prepped this toasted naan platter. Dig in!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the dukkah
½ cup almonds
½ cup sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp black pepper
1 tsp salt
To assemble
250 g baby tomatoes
2 tbsp olive oil
Salt and pepper
200 g chorizo, sliced
4 naans
2 tbsp butter
1 avocado, sliced

METHOD
For the dukkah
1. In a hot pan, toast the almonds and sesame, coriander and cumin seeds until fragrant.
2. Place all ingredients in a food processor and pulse to grind roughly.
To assemble
1. Place the tomatoes on a tray, coat with olive oil and season. Roast for 15 minutes at 200°C.
2. Fry the chorizo until crispy.
3. Toast the naans until brown, then brush with butter and toast until golden.
4. Serve the toasted naans with tomatoes, chorizo, avo and dukkah.

The post Toasted naan with avo, roast tomato, dukkah and chorizo appeared first on MyKitchen.