This meal will tickle your fancy and convert anyone in to a lifelong seafood lover!
Ingredients for two people
| 350 g | ling, cut into 4 cm pieces |
| 2 tbs | flour |
| 4 tbs | vegetable oil |
| 150 g | rice |
| 2 | red onion, sliced into rings |
| 2 | garlic cloves, sliced |
| 1 | ginger, thinly sliced |
| 2 tsp | HF pondicherry mix |
| 2 tsp | caster sugar (or regular) |
| 100 ml | white vinegar (or apple cider vinegar) |
Hellofresh recipe
For the fish
Place the chopped fish into a plastic bag and add the flour along with a good pinch of sea salt. Tie up the bag and shake until the fish is well coated with the flour. If the flour looks a bit gluggy then simply add a little more. In a wok or a small deep pan heat the vegetable oil over high heat. We want to shallow fry the fish so add as much oil as you feel comfortable with. Once the oil is nice and hot, carefully add the fish one by one – be careful not to splash the oil. Cook the fish for 1-2 minutes on each side until cooked through and golden brown. Remove the fish from the wok and transfer to a shallow bowl.
For the rice
Start the rice when you start the pickle as both will take a similar amount of time. For the rice, bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.
For the pickle
Return the pan and a little oil to a medium heat. Add the red onions for 2 minutes. Now add in the garlic, ginger, HF Pondicherry mix, and cook for a further minute. Add the sugar and the white vinegar and leave to simmer for 5 minutes.
To serve
Top the fish with the hot pickling liquid. Serve with rice. Enjoy!
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