Steamed White Fish with Mango, Chilli, Lime, Pok Choi and Pickled Cucumber

INGREDIENTS

Serves 4 as a starter / 2 main courses

500 g firm white fish – Cape salmon, yellowtail, silvers, panga, stumpnose

salt

Szechuan pepper

4 mini pok choi heads

METHOD

Make pickled cucumber and mango salsa (recipes below) before starting with the fish.

Set a steaming basket over simmering water.

Cut the fish into 4 evenly sized pieces.

Season with salt and Szechuan pepper.

Place the fish and the pok choi into the basket for roughly 7 minutes.

Once the pok choi and fish are cooked, remove from the basket.

Arrange the pok choi and pickled cucumber (see recipe below) on a plate, the steamed fish on top, followed by the tangy mango salsa (see recipe below).

Serve immediately and preferably with a glass of 2019 Leopard's Leap Chenin Blanc!

Pickled cucumber

½ cup sugar

1 cup vinegar

2 star anise

1 teaspoon crushed coriander seeds

 ½ cucumber, medium-sized (cut into thin ribbons)

Place the sugar, vinegar and spices into a pot. Dissolve the sugar and bring to the boil. Once boiling, pour the hot stock, along with the spices, over the cucumber and leave to cool before use.  

Tangy mango salsa 

2 mangos

4 tbsp lime juice

4 tbsp fish sauce

1 chili chopped

handful chopped coriander

Cut mangos into cubes. Add all the remaining ingredients and mix carefully.