Gluten Free / Dairy Free
GLUTEN FREE SAFFRON INFUSED PICKLED FISH
GLUTEN FREE SAFFRON INFUSED PICKLED FISH
Saffron infused Pickled Fish - Gluten Free
Welcome to a delightful culinary journey where tradition meets freshness with our gluten-free pickled fish recipe. This beloved dish has graced Easter tables for generations, bringing families together to celebrate the joy of the season. The vibrant flavors of tangy vinegar, aromatic spices, and succulent fish create a perfect harmony that is both refreshing and satisfying. While it’s often reserved for special occasions, we believe that this tasty treat deserves to be savored year-round. Whether you’re hosting a festive gathering or simply indulging in a savory snack, our gluten-free pickled fish is sure to awaken your taste buds and fill your home with warmth and nostalgia. Join us in bringing this timeless classic to life and enjoy the burst of flavors that can brighten any day.
INGREDIENTS
Pickled Fish (Yellow Tail)
500ml Coconut oil
400g yellow Tail Fillets – Skin on
1 Lemon (Zest)
2g Salt
2g Pepper
4 Tbsp Liz’s Baking Flour (for Dusting)
125ml Ginger Beer
15ml Water
80g eggs
5ml Lemon Juice
150g Liz’s Baking Flour
5g Baking powder
3g Salt
METHOD
Place coconut oil in a shallow frying pan and start to heat slowly.
Cube the fish into 5x5cm cubes, season with salt and pepper and add ½ the lemon zest and 4 Tbsp’s of Liz’s baking flour, and coat the cubes evenly.
In a mixing bowl, mix all the wet ingredients (Ginger beer, water, eggs, lemon juice and remaining lemon zest)
In a separate bowl, combine the dry ingredients, (Liz’s baking flour (150g), salt and baking powder.)
Using a small whisk, mix the wet ingredients with the dry ingredients until a smooth batter is formed.
Coat the dusted fish cubes in the batter and place gently into the heated oil and fry evenly on both sides until golden brown and crispy.
Drain well on paper towel.
Note: This recipe makes 4 portions
CURRY SAUCE INGREDIENTS
X2 medium onions- sliced
10ml coconut oil
15g crushed garlic
7g fresh, diced ginger
½ tsp saffron
½ tsp smoked paprika
1 tsp whole coriander
1 tsp cloves (fine)
1 tsp garam Masala
½ tsp all spice
2 tsp curry powder of choice
½ tsp chilli powder
2 tsp turmeric
1 Tbsp crushed coriander
50ml balsamic vinegar
125ml rice vinegar
Juice of 1 lemon
250ml Ginger beer
3 fresh lemon leaves
60ml honey
50g coconut sugar
2 Tbsp (left over) fish batter
500ml water
1 handful of chopped fresh coriander
1 lemon (Zest)
METHOD
Crush the spices, (except for the crushed coriander), until fine.
Slice the onions.
Heat the coconut oil in a shall pan and sweat the onions off.
Add the ginger and garlic and lightly fry.
Add the spices, adding less chilly if milder curry is desired, and fry lightly.
Add the balsamic vinegar, rice vinegar, lemon juice, and ginger beer and stir through, simmer gently.
Crush the lemon leaves gently and add to the sauce.
Add the honey and coconut sugar.
Simmer for 15-20 minutes.
Add the 2 Tbsp of batter remaining from your battered fish to the sauce, and whisk though the sauce.
Add the water to the sauce and stir through.
Allow to cook through for a few minutes until slightly thickened.
Wash and chop the coriander roughly, then add to your sauce, along with lemon zest and season to taste.
Add the fried fish cubes, and lightly coat the cubes with the sauce.
Allow to cool and refrigerate for up to 1 week.
Enjoy!
