It can’t be Easter weekend without pickled fish! Editor Chad January shows you exactly how to mix the seasoning, fry the fish and make the sauce. Plus, he shares his three favourite ways to make the most of the leftovers.   

How To Make Pickled Fish  

1. Season The Fish  

Creating your own spice mix may take a bit of extra effort, but it’s worth it! If time, however, is short, store-bought works just as well! Toasting whole spices before grinding releases their flavour and aroma. You’ll know they’re ready when you smell the pungent fragrance. Keep a close watch: they toast quickly and should be removed before there is smoke.  

Fish Masala Spice Mix 

Makes ¾  Cup 

Ingredients

¼ cup coriander seeds
2 tbsp cumin seeds
2 tbsp fennel seeds
2 tbsp black peppercorns
8 cloves handful fresh or dried curry leaves
1 tbsp garlic powder
1 tbsp ground ginger
1 tbsp cinnamon
1 tbsp medium curry powder
1 tbsp ground turmeric
1 pinch salt

Method

1. Toast coriander, cumin, fennel seeds, black peppercorns, cloves and curry leaves in a dry, hot pan for 1-2 minutes or until fragrant. 
2. Cool completely and grind in a pestle and mortar until fine.
3. Combine with garlic powder, ginger, cinnamon, curry powder, turmeric and salt.  
4. Store in an airtight container until ready to use.

Chef’s Tip: Add some olive oil and lemon juice to your spice mix to make a paste. Add this to a quick dinner for a flavour boost.  

2. Fry The Fish  

Cook the fish your way: batter and deep-fry the fish, or simply pan-fry.   

Deep-Fried Fish

Ingredients

vegetable oil, for deep frying
2kg firm white fish (we used hake)
salt and milled black pepper
2 cups cake flour
2 tbsp fish masala spice mix
2 cups milk

Method

1. Heat oil in a large pot. Portion fish, pat dry with kitchen paper and season. 
2. Combine cake flour, spice mix and milk. Season well. 
3. Dip each fish portion in batter to coat evenly. 
4. Deep-fry in hot oil for 4-6 minutes. Drain on kitchen paper and repeat with remaining fish and batter. Be sure not to overcrowd your pan. 

Pan-Fried Fish  

Ingredients

3 tbsp vegetable oil
2kg firm white fish
salt and milled black pepper
2 tbsp fish masala spice mix
1 cup cake flour   

Method

1. Heat oil in a large pan. Portion fish and dry with kitchen paper. 
2. Season fish and sprinkle with masala spice mix. 
3. Dip each portion in cake flour to coat lightly. Dust off excess. 
4. Fry fish in batches for about 5-7 minutes or until cooked through. Drain on kitchen paper. 

3. Pickle The Fish 

Serves 6-8 • Total Time 45 Min [Plus Pickling] 

Ingredients

1 portion deep-fried or pan-fried fish
5 cups water
4 cups white spirit vinegar
3-4 bay leaves
3 tbsp curry powder
1 tbsp fish masala spice mix
2 tbsp ground turmeric
1 tbsp black peppercorns
1 tbsp coriander seeds
2 cups brown sugar
290g apricot jam
2 tbsp cornflour
6-8 onions, sliced into rings

Method

1. Arrange cooked fish in a deep baking tray or large bowl with a lid. 
2. Combine water, vinegar, bay leaves and spices in a large pot. 
3. Bring the mixture to the boil and keep it there for about 8 minutes. 
4. Add sugar and jam and simmer on high for 10-12 minutes. 
5. Mix cornflour and ¼  cup of pickling sauce in a separate bowl until smooth. Simmer for 5 minutes or until sauce has thickened slightly. Adjust seasoning to taste. 
6. Add onion and simmer for 5 minutes. Cool slightly. 
7. Pour pickling liquid over fish and cool completely, cover and refrigerate. 
8. Pickle for at least 48 hours before serving, or store for up 3 weeks. 
9. Serve with garlic naan, hot cross buns, rotis or a side salad. 

Top Tip: Make a raita with plain yoghurt, grated cucumber, red chilli, chopped red onion, and fresh coriander. Season well. This creamy sauce is to die for dolloped onto the pickled fish.  

Three Ways With Pickled Fish 

Pickled fish Buddha bowl 

Serves 2 • Total Time 20 Min 

Ingredients

2 cups cooked pearl or regular couscous
salt and milled black pepper
2 tbsp fresh coriander
¼ cup lemon juice plus zest
2 cups pickled fish
60g mange tout, cooked and sliced
200g cauliflower florets, roasted
¼ head red cabbage, shredded

Method

1. Season couscous and toss through coriander, lemon juice and zest. 
2. Divide between two serving bowls. 
3. Divide pickled fish, mange tout, cauliflower and cabbage between serving bowls. 
4. Drizzle with extra pickled fish sauce. 

Quick pickled fish pâté 

Serves 4-6 • Total Time 20 Min 

Ingredients

2 tins cannellini beans, drained and rinsed
1½ cups pickled fish, bones discarded
¼ cup pickled fish sauce
2 cloves garlic, chopped
handful fresh coriander
salt and milled black pepper
handful spring onion, sliced

Method 

1. Blitz beans, fish, sauce, garlic and coriander. Season well with salt and pepper. 
2. Serve on toasted ciabatta or hot cross buns, sprinkled with spring onion. 

Pickled fish tart 

Serves 4 • Total Time 35 Min 

Ingredients

400g puff pastry
2 tbsp melted butter
2 cups pickled fish
½ punnet cherry tomatoes, halved
4-5 radishes, sliced
handful fresh coriander, chopped
lime wedges, to serve   

Method

1. Preheat oven to 180°C. 
2. Roll out puff pastry into a 3mm thick rectangle and score a 5cm border with a sharp knife. Brush with the melted butter. 
3. Bake for 15 minutes or until golden. 
4. Serve topped with fish, tomatoes and radishes and garnish with coriander. Serve with lime or lemon wedges.

Photography: Fresh Living Magazine  

The post Our Editor’s Famous Pickled Fish Recipe appeared first on MyKitchen.

South African citrus fruits give you plenty of freshness to cook with this season, including these juicy naartjie and ginger glazed ribs!

SERVES 4 // COOKING TIME 3 hours 15 min

INGREDIENTS
2 × 1 kg rib racks
2 garlic cloves, grated
¼ cup oyster sauce
6 tbsp honey
4 seedless naartjies, peeled and chopped
1 chilli, chopped
½ cup vegetable oil

METHOD
1. Preheat oven to 150ºC.
2. Season the ribs on both sides and lay them down in a roasting tray.
3. Combine all the remaining ingredients in a food processor. Blend.
4. Pour the glaze over the ribs, coating evenly.
5. Cover lightly with foil and roast for 2½ hours.
6. Remove the foil, baste the ribs and increase the oven temperature to 200ºC. Return to the oven for another 30 minutes, checking regularly, until nicely coloured.
7. Allow to rest for 15 minutes before serving with the remaining glaze from the pan.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Complete this dish with a delicious Cape citrus G&T (made with naartjie gin)!

The post Seasonal naartjie and ginger glazed ribs appeared first on MyKitchen.

There’s no way you won’t warm up to this creamy sweet potato and charred snoek soup once you’ve had a taste! Add some sweet potato and spring onion crisps and you have a delicious winter meal.

SERVES 6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the sweet potato and snoek soup
2 sweet potatoes
200 g snoek fillets
2 tbsp apricot jam
Salt and black pepper
¼ cup olive oil
2 onions, peeled and chopped
10 g sage
3 cups vegetable stock
1 cup cream
½ cup chopped almonds, toasted
For the sweet potato and spring onion crisps
Vegetable oil, to deep-fry
2 sweet potatoes, thinly sliced
6 spring onions, thinly sliced
Salt and black pepper

METHOD
For the sweet potato and snoek soup
1. Preheat oven to 180°C.
2. Wrap the sweet potatoes in foil and bake for 1½ hours, until soft. Peel the skin off and cut the flesh into chunks.
3. Brush the snoek fillets with apricot jam, season and drizzle with olive oil. Grill in the oven for 10 minutes a side, making sure not to burn them. Pull the flesh from the bones. Set aside.
4. Fry the onions for 5 minutes, until golden. Add the sage, salt, pepper and sweet potatoes, and cook for 5 minutes.
5. Add the stock, cream and almonds, and simmer for 20 minutes.
6. Blend the soup until smooth and creamy. Fold in the pulled snoek.
For the sweet potato and spring onion crisps
1. Heat the oil in a large pot.
2. Deep-fry sweet potatoes and spring onions, a handful at a time, until golden. Drain on paper towel to crisp up.
3. Season once cooled.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Sweet potato and snoek soup with sweet potato and spring onion crisps appeared first on MyKitchen.

Apart from enjoying the outdoors and all the fun in the sun, summer is also a favourite season for its abundance of delicious in season fruits and veggies. Sweet tropical fruits are available for bakes and puddings, and there is a whole range of veggies to enjoy too in cool and tasty dishes.

By Taryn Wilson

Living in South Africa, we are fortunate to have a summer that brings us a wide array of ingredients to go absolutely mal over in the kitchen. Have a look at these 6 yummy summer fruits and vegetables, plus fun recipes to try with them.

FRUIT

Figs

They may be small, but figs pack loads of sweet flavour that works in both sweet and savoury recipes. Whether on pizza or with some ice cream, they add a naturally sugary taste that can be complemented by many flavours.
Try it: Chia fig parfaits

Bananas

Being one of the most versatile fruits, bananas are perfect for any meal, especially brekkies. They make a great filler ingredient while adding sweetness and subtle flavour.
Try it: Banana bread French toast

Pineapples

If there was ever a fruit to represent summer and tropical vibes, it’s pineapple! Similarly to figs, pineapples can be used in sweet or savoury dishes for their incredible flavour. They’re also delicious to enjoy on their own or in a fruit salad.
Try it: Ginger and pineapple bake

VEGETABLES

Brinjals

One of our favourites, brinjals make the best veggie for whole and hearty meals, but you can also incorporate them into salads and unique dishes fit for summer.
Try it: Moroccan meatballs with chargrilled brinjals

Baby marrow

Baby marrows have been around forever but have started becoming a more popular veggie option for those looking for healthier alternatives. Zucchini noodles (zoodles) and baby marrow fries are big favourites in restaurants and kitchens, and they also happen to be super yummy!
Try it: Zoodle and quinoa caprese salad jar

Beetroot

Beetroot not only adds stunning colour to your meal, but it’s also nutritious and sweet, making it perfect for mixing with yummy summer flavours.
Try it: Chicken and beetroot bowls

The post 6 delicious in season fruits and veggies, plus recipes! appeared first on MyKitchen.

We can’t deny that the holidays are all about indulgence with family feasts, Christmas treats and loads of baked goods almost everywhere you look! However, all the over-indulging could leave you feeling bloated, heavier and far from all the progress that you made sticking to a regular healthy eating plan. We put together some tips to show you how to stay healthy over the festive season, without missing out on all the deliciousness!

By Taryn Wilson

1. DRINK LOADS OF WATER

Aside from the fact that South Africa’s festive period is in the hottest time of the year and staying hydrated is key, drinking water is good for your metabolism and keeps you feeling fuller so that you don’t overeat.

2. HEALTHY SNACKING

Always keep some healthy snacks on hand for when you head out to a meal, so that you can fill up on those instead munching on sugar-filled treats. Think nuts (click here to see which nuts are the healthiest), raisins, dried fruit and oat balls.

3. LESS BOOZE, MORE MOVES

Despite all the celebrations, try to keep your alcohol intake to a minimum. A large majority of drinks are loaded with sugar and can mess with your system if you indulge too much. And while you’re at it, keep active with frequent walks, hikes, beach trips and fun activities that get your heart rate up.

4. WHOLE AND HEARTY

If you’ve got some leave during the festive period, take the time to cook wholesome and healthy meals for you and the family. Play with flavour and spice, turning simple meals into a delicious and healthy feast of your own. Check out these hummus and roast vegetable wraps.

5. REST. RELAX. UNWIND

While the festive period is a time for joy, it can also be an extremely stressful time, which could be why we migrate to comfort foods and overeating. Take the time to relax and unwind, go for a massage or have a few chill days alone. Your body will thank you!

Image: Unsplash

The post Here’s how to stay healthy over the festive season appeared first on MyKitchen.

During the winter months in South Africa, we see our fruits disappear and we prepare for an overload of comfort food and soups. But this doesn’t mean we should steer away from the fruit section at the grocery store. The winter fruits there are still in abundance, trust us!

By Taryn Wilson

Get those healthy helpings by taking a look at the current in-season fruits, as well as some yummy water infusions to keep you hydrated this winter.

WHAT’S IN SEASON THIS WINTER?

– Apples
– Cucumber
– Grapefruit
– Lemons
– Limes
– Melons
– Naartjies
– Oranges
– Pawpaws

OUR FAVOURITE WINTER-FUSIONS

1. Watermelon and mint water

INGREDIENTS
4 cups of watermelon, cut into cubes
6 sprigs mint
2 L still water

METHOD
1. Place watermelon and mint into a jug.
2. Add water and refrigerate for 2-4 hours.
3. When ready, stir the water and strain, discarding the solid pieces.
4. To serve, add some fresh watermelon and mint into the water with lots of ice.

2. Orange, lemon and cucumber water

INGREDIENTS
1.5 – 2 L still water
1 large cucumber, washed and sliced
1 lemon, sliced
1 large orange, sliced

METHOD
1. Fill a jug with the still water.
2. Add the cucumber, lemon and orange and stir well.
3. Allow to infuse overnight in the fridge.

3. Rosemary and grapefruit

INGREDIENTS
½ grapefruit, sliced
6 sprigs rosemary
1 L still water

METHOD
1. Add the grapefruit and rosemary to a jug.
2. Add the water and stir.
3. Allow to infuse in the fridge overnight.

4. Mojito water

INGREDIENTS
2 L still water
3 lemons, 2 sliced and 1 juiced
6 sprigs mint
Ice

METHOD
1. Add water, lemons, lemon juice and mint to a jug.
2. Stir and allow to infuse in the fridge for 2-4 hours.
3. Add ice and serve.

5. Pear vanilla water

INGREDIENTS
1 pear, sliced
1 cinnamon stick
½ vanilla bean
1 L still water

METHOD
1. Place pear, cinnamon and vanilla bean into a jug.
2. Add the water and stir.
3. Refrigerate for at least an hour before use.

6. Apple cinnamon water

INGREDIENTS
1 apple, thinly sliced
1 cinnamon stick
500 ml still water
1 tsp honey
Ice

METHOD
1. Place apple and cinnamon in a jug.
2. Add the water and honey, then stir together.
3. Place in the fridge for at least an hour.
4. Fill the rest of the jug with ice and serve.

Image: Unsplash

The post Winter fruits and water infusions you can make with them appeared first on MyKitchen.