Pickled Fish and Samosas
30 minutes prep time
30 minutes cooking time
- 30 ml (2 tbsp) Olive oil
- 400 g Onions, thickly sliced
- 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
- 50 g What’s Cooking Milk & Egg Wash
- 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
- 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
From manual mincers you can use at home to giant vacuum packers fit for large butcheries, this is the entire catalogue of equipment available from Freddy Hirsch.