Pickled Fish with Courgette Ribbons and Yoghurt & Coriander Dressing

INGREDIENTS
- 2kg Angelfish
- 750ml verjuice
- 250ml white wine vinegar
- 150g sugar
- 1 tbsp. sugar
- 2 tbsp. curry powder
- 1 tsp salt
- 1 tbsp. black peppercorns
- 1 tbsp. coriander seeds
- 4 onions sliced
- 6 cloves garlic, finely chopped
- 100g ginger root, thinly sliced
- 6 bay leaves
- 2 red chillies, finely chopped
- 25g flour
- 6 courgettes
- 500ml plain yoghurt
- 30g coriander
METHOD
- Cut the fish into 5cm cubes. Season the fish with salt and pepper, and fry in a pan in hot oil.
- Remove from the pan and keep to one side.
- Heat some oil in a large saucepan. Add the coriander seeds and bay leaves and fry for 30 sec.
- Add the onions, chillies, ginger and garlic and fry until they begin to soften. Add the flour, curry powder and turmeric and fry for 30 sec.
- Pour in the white wine vinegar, water and sugar and bring to the boil, turn down the heat and simmer for 10 min. Remove from the heat.
- Place the fish in a glass or stainless steel dish and pour over the hot marinade. Leave to cool and then refrigerate.
- Slice the courgettes lengthways into broad noodles with a vegetable peeler.
- Finely chop the coriander and add it to the yoghurt, season with salt and pepper.
- Arrange a pile of courgette ribbons in the middle of a plate and place a piece of pickled fish on top of the vegetables. Spoon a little of the marinade on top of the fish.
- Drizzle the yoghurt dressing around the outside the plate.