Asian-style pickled fish

Ingredients: 

• Salt and milled pepper 
• 4 (250g each) salmon portions, skin on 
• 2 Tbsp (30ml) olive oil 

Pickling liquid: 

• 1 Tbsp (15ml) sesame oil 
• 2 spring onions, sliced 
• 2 red onions, sliced 
• 3 cloves garlic, sliced 
• 1cm knob ginger, peeled and sliced into matchsticks 
• 1 stalk lemongrass, chopped (optional) 
• 1 red chilli, sliced 
• 2½ cups (625ml) water 
• 1 cup (250ml) rice wine vinegar 
• ½ cup (125ml) sugar 
• 2 Tbsp (30ml) fresh coriander, chopped 
• Pinch chilli flakes 
• Juice (60ml) of 1 lemon or 2 limes 

• 1 packet (125g) sugar snap peas or mangetout 
• Salt and milled pepper 
• Lemon or lime wedges, for serving 

Method

1. Heat a pan until nearly smoking. 
2. Season salmon and drizzle with oil. 
3. Grill fish, skin-side down, for 3 minutes per side. 
4. Remove and set aside. 
5. Heat sesame oil in a large pot and fry spring onions, red onions, garlic, ginger, lemongrass and chilli for 2-3 minutes. 
6. Add water, vinegar and sugar and bring to a boil. 
7. Simmer for about 5-10 minutes until reduced by half. 
8. Add coriander, chilli flakes and lemon or lime juice. 
9. Add sugar snap peas or mangetout. 
10. Simmer for 2-3 minutes until vegetables are cooked. Season. 
11. Cool slightly before pouring over fish. 
12. Place fish in a single layer in a roasting pan. 
13. Pour over pickling liquid and chill in fridge. 
14. Serve fish with vegetables, pickling liquid and lemon or lime wedges on the side.

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