Snapper cured in red onion, lime juice + tomato with Scandinavian crisp rye bread

Name: Snapper cured in red onion, lime juice + tomato with Scandinavian crisp rye bread
Yield: Serves 6
Ingredients: 3 tablespoons strained lime juice; 1½ teaspoons salt; 14 g (2 sachets) dry yeast; 3 tablespoons white wine vinegar; 3 x 200 g snapper fillets,* skin removed; 1 cup warm milk; 1½ teaspoons castor sugar; 1 medium red onion, sliced into fine rings; 220 g rye flour*; 100 g baker’s flour; 1 teaspoon salt; 1 tablespoon fennel seeds, ground; 1½ tablespoons roughly chopped flat-leaf parsley leaves; 2 tablespoons golden syrup; 3 ripe tomatoes, blanched, peeled and sliced; extra-virgin olive oil, to serve; plain flour, for kneading; ½ teaspoon cayenne pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

My chef at MG Garage, Lee Hokianga, contributed to many of the recipes I developed during our time together. But the ones I associate most closely with her come from her childhood memories. This recipe for marinated fish was inspired by a dish her Maori father made. The idea of pickled fish made me think of Scandinavian cuisine, so we added the Scandinavian crisp rye bread. Another memory of Lee’s that developed into

Ingredients

Starter
Fish course
Pescatarian
Cookies

Ingredients

Method