Marinated sweet & sour fish

Name: Marinated sweet & sour fish
Yield: Serves 4
Cuisine: Israel
Ingredients: salt and black pepper; salt and black pepper; 20 g chopped coriander; 2 large eggs, beaten; seasoned flour, for dusting; 500 g pollack fillet — or another white fish such as cod (sustainably sourced), haddock or halibut — divided into 4 pieces; 500 g pollack fillet — or another white fish such as cod (sustainably sourced), haddock or halibut — divided into 4 pieces; 500 g pollack fillet — or another white fish such as cod (sustainably sourced), haddock or halibut — divided into 4 pieces; 500 g pollack fillet — or another white fish such as cod (sustainably sourced), haddock or halibut — divided into 4 pieces; 500 g pollack fillet — or another white fish such as cod (sustainably sourced), haddock or halibut — divided into 4 pieces; 5 tbsp cider vinegar; 2½ tbsp sugar; 3 tomatoes, chopped (320 g in total); 1½ tbsp curry powder; 3 bay leaves; 2 peppers (1 red and 1 yellow), deseeded and cut into 1 cm slices (300 g in total); 2 garlic cloves, crushed; 2 peppers (1 red and 1 yellow), deseeded and cut into 1 cm slices (300 g in total); 2 peppers (1 red and 1 yellow), deseeded and cut into 1 cm slices (300 g in total); 2 medium onions, peeled and cut into 1cm slices (350 g in total); 1 tbsp coriander seeds; 3 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

This dish is best served at room temperature, preferably after marinating it for a day or two in the fridge, with a chunk of bread. It makes a substantial starter or can be served at the centre of a light meal. Small whole fish are also good here: red mullet, sardines or small mackerel, scaled and gutted. We would like to thank Danielle Postma for this recipe.

Ingredients

Asia
Israel
Jerusalem
Fish course
Pescatarian
Mediterranean
Jewish

Ingredients

Method