Asian-style pickled fish

This take on the Easter favourite is a little different, but oh-so-good.

30 minutes            (plus chilling time) 

Serves 4                            

Share

 

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients: 

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

 

Pickling liquid: 

  • 1 Tbsp (15ml) sesame oil 
  • spring onions, sliced 
  • red onions, sliced 
  • 3 cloves garlic, sliced 
  • 1cm knob ginger, peeled and sliced into matchsticks 
  • 1 stalk lemongrass, chopped (optional) 
  • 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.

 

 

 

Browse more Easter recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Low-fuss tuna and potato hash

This thrifty recipe relies mainly on your pantry. Swap out regular potatoes for sweet potato if you like and smoked mackerel for tuna

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.