WHAT'S THE CATCH?

Streeeeetch the last days of summer by serving Phillippa Cheifitz’s seafood classics all weekend long: on röstis for brunch, in pâté for picnics, stuffed

- PHILLIPPA CHEIFITZ

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

For the dressing, mix:

red wine vinegar 2 T

canola oil 4–5 T

honey a dash

sea salt and freshly ground black pepper, to taste

1 Place the rinsed fish in a saucepan. Add the onion, 1 bay leaf, half the peppercorns, and allspice and the salt.