Joan's Pickled Fish & Heidi's Cerviche - Addicted.

Don't be alarmed by the "No Cook" component of these dishes. The fish cooks itself in the lemon juice & vinegar!

Joans Pickled Fish

Finely sliced firm fish strips - We found Queenfish beautiful.
Finely sliced chilli
Fresh sliced garlic
Soy Sauce
White Vinegar

Method - You can adapt the flavours of this dish to anything you like. The method is basic, cover fish in vinegar, add sliced garlic, chilli and a splash of soy. Ready to eat in a few hours. Keep in the fridge in a snap lock bag or jar. We ate this nearly everyday, either by itself on a toothpick with a beer or on top of jatz crackers. We are still chasing some more queenfish to make some more.

HEIDI'S CERVICHE RECIPE

Mix the following ingredients together and let marinade for at least 2 hours!

Finally sliced fish – 500g

Juice of 2 limes (preferably), can use lemons if limes not available, but not as nice.  You may need more limes depending on their juiciness, should nicely coat the fish so that it “cooks it”

Finely diced red onion

Then, prior to serving, into the above mixture, add:

Bunch of fresh coriander, finely chopped

Salt/pepper to taste

1 red long chilli – more if you like it spicier,

2 tablespoons fresh mayonnaise – I use Thomy whole egg mayo  ( because I am lazy ), - check the texture, you may like to add more mayo – but this is not a traditional ingredient, so less is better.

Serve with crisp toast wedges, fresh bread stick or similar! Yummo.

#NOTE: When we were in the middle of nowhere obviously we didn't have fresh coriander etc. I improvised and cooked the fish with lemon juice, added some mayo and sweet chilli sauce. Ben LOVED this on crackers! In saying that, when I have the ingredients, the original recipe is DELICIOUS!