Thought to have originated from a similar Japanese dish called namasu, this pickled fish dish makes the perfect low fuss appetiser served with a cold beer on a hot day. You can prepare it in the morning and devour it in the evening. Better still, leave it for a day or so. This recipe serves a crowd, so feel free to reduce the quantities as needed.
- 3-3.5 kg queenfish fillet (or any lean white fish)
- 6 large hot chillies, finely sliced
- 1 whole bulb garlic, peeled and finely sliced
- 2 medium white onions, finely sliced
- 50-60 g piece ginger
- 500 ml (2 cups) fresh lime juice
- 500 ml (2 cups) white wine vinegar
- splash of good extra virgin olive oil
- salt and pepper, to taste
- few pimentos or black peppercorns, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 6 hours
Thinly slice the fish and place in a glass or stainless steel dish. Add the chillies, garlic, onions and ginger. Pour over the lime juice and vinegar and splash with olive oil. Season.
Cover and set aside in the fridge for at least 6 hours. Serve with pimentos.