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                            



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  • 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 



  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.


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