100 g Freddy Hirsch What’s cooking Pickled Fish Mix
1.2 L (5 cups) Water
190 ml White wine vinegar
300 g White sugar
1 kg Hake or Kingklip fillets
200 g What’s cooking Seafood Coating (803190-K)
50 g Milk & Egg Wash (803012-K)
200 ml Water
30 g Cake flour
30 ml (2 tbsp.) Water
30 Sheets samosa pastry
30 Fresh coriander leaves
Sunflower oil for deep frying
125 ml (½ cup) Freddy Hirsch Di Cardelli Sweet Chilli Marinade (803224-5L)
METHOD
Sauté the onions in the olive oil with the Freddy Hirsch What’s cooking Pickled Fish Mix
Add the water, vinegar and sugar. Simmer for 20 minutes
Prepare the fish using What’s Cooking Milk & Egg Wash, water and What’s Cooking Seafood Coating. Fry the fillets until golden on both sides. Layer in a glass container and cover with the hot pickling sauce. Chill in the fridge.
To make the samosas: Flake the pickled fish with some of the onions into small pieces.
Combine the cake flour and water in a small bowl until well combined. Set aside
Lay a samosa pastry strip on a clean workbench. Place tablespoon of the pickled fish with a coriander leaf at one end of the samosan strip leaving a 2 cm border
Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again upon the upper crease of the triangle. Repeat folding this way until you have a 2cm border left. Brush the border with the cake flour mixture and fold again. Repeat with the remaining samosas.
Heat the sunflower oil in a deep fryer or large pot to 180℃. Fry the samosas in batches for 3 - 5 minutes or until golden brown. Drain on a kitchen paper towel.
Serve the pickled fish samosas with the Freddy Hirsch di Cardelli Sweet chilli Marinade
100 g Freddy Hirsch What’s cooking Pickled Fish Mix
1.2 L (5 cups) Water
190 ml White wine vinegar
300 g White sugar
1 kg Hake or Kingklip fillets
200 g What’s cooking Seafood Coating (803190-K)
50 g Milk & Egg Wash (803012-K)
200 ml Water
30 g Cake flour
30 ml (2 tbsp.) Water
30 Sheets samosa pastry
30 Fresh coriander leaves
Sunflower oil for deep frying
125 ml (½ cup) Freddy Hirsch Di Cardelli Sweet Chilli Marinade (803224-5L)
METHOD
Sauté the onions in the olive oil with the Freddy Hirsch What’s cooking Pickled Fish Mix
Add the water, vinegar and sugar. Simmer for 20 minutes
Prepare the fish using What’s Cooking Milk & Egg Wash, water and What’s Cooking Seafood Coating. Fry the fillets until golden on both sides. Layer in a glass container and cover with the hot pickling sauce. Chill in the fridge.
To make the samosas: Flake the pickled fish with some of the onions into small pieces.
Combine the cake flour and water in a small bowl until well combined. Set aside
Lay a samosa pastry strip on a clean workbench. Place tablespoon of the pickled fish with a coriander leaf at one end of the samosan strip leaving a 2 cm border
Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again upon the upper crease of the triangle. Repeat folding this way until you have a 2cm border left. Brush the border with the cake flour mixture and fold again. Repeat with the remaining samosas.
Heat the sunflower oil in a deep fryer or large pot to 180℃. Fry the samosas in batches for 3 - 5 minutes or until golden brown. Drain on a kitchen paper towel.
Serve the pickled fish samosas with the Freddy Hirsch di Cardelli Sweet chilli Marinade
