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PICKLED FISH WITH RED CABBAGE-AND-BEETROOT SLAW

“Cape Malay-style pickled fish is traditionally served in Cape Town at Easter. You can’t do better than Woolies’ pickled fish but if you are in the mood to try something different, here’s one in a clear pickle made with a splash of wine.”

Serves 4 to 6

EASY GREAT VALUE Preparation: 25 minutes, plus overnight chilling time Cooking: 8 minutes

hake 500 g, skinned, filleted and sliced
onion 1, very thinly sliced
bay leaves 2
peppercorns 12
allspice 6
salt ½ t
water ¾ cup
dry white wine ¼ cup
white wine vinegar ½ cup
sea salt, to taste

For the red cabbage-and-beetroot slaw:

baby red cabbages 2, thinly sliced
Woolworths beetroot spirals 1 x 80 g packet
radishes 8–10, thinly sliced
red salad onions 4–6, cut into thin strips
baby red butter lettuce, for serving

“ Try