Sustainably farmed kabeljou with guava achar, spring salad and ciabatta toasts

December 10, 2023 (Last Updated: December 8, 2023)
Sustainably famer kabeljou with guava achar, spring salad and ciabatta toasts

Indulge in a delectable and sustainable dining experience with our Farmer’s Kabeljou featuring a harmonious blend of flavoUrs—succulent fish, zesty guava achar, crisp spring salad, and ciabatta toasts. A culinary celebration of freshness and eco-conscious choices.

Sustainably famer kabeljou with guava achar, spring salad and ciabatta toasts

Serves: 4
Cooking Time: 45 minutes

Ingredients

  • Guava achar
  • 400g (about 4) fresh guavas
  • 1 green chilli, halved lengthways and seeded
  • 22,5ml (1½ tbsp) garam masala spice
  • 60ml (¼ cup) white spirit vinegar
  • 5ml (1 tsp) salt
  • 1 fresh/dried bay leaf
  • small handful fresh dill, roughly chopped
  • Salad dressing
  • 30ml (2 tbsp) white wine vinegar
  • juice of ½ lemon
  • ½ garlic clove, peeled and crushed
  • 5ml (1 tsp) Dijon mustard
  • 60ml (¼ cup) olive oil
  • 10ml (2 tsp) water
  • salt and freshly ground black pepper, to taste
  • Chargrilled guavas
  • 2 guavas, cut into wedges
  • 15ml (1 tbsp) olive oil
  • Ciabatta toasts
  • 100g butter
  • 15ml (1 tbsp) olive oil
  • ½ ciabatta loaf, sliced
  • salt, to taste
  • Fish
  • 30ml (2 tbsp) olive oil
  • 100g butter
  • 600g farmed kabeljou/ sustainable firm white fish, cut into 4 portions
  • zest and juice of 1 lemon
  • 15ml (1 tbsp) fresh dill, roughly chopped
  • 15ml (1 tbsp) fresh flat-leaf parsley, roughly chopped
  • salt and freshly ground black pepper, to taste
  • Spring salad
  • 2 avocados, halved and chopped
  • 5 (about 150g) mini cucumbers/½ large cucumber, shaved into ribbons using a vegetable peeler
  • 60g baby herb salad leaves
  • 2 large carrots, peeled and shaved into ribbons using a vegetable peeler (optional)
  • 2 radishes, finely sliced (optional)

Instructions

1

For the achar, bring a large pot of water to a boil. Add the whole guavas and cook, 20 minutes.

2

While the guavas are boiling, mix together the chilli, masala, white spirit vinegar, salt, bay leaf and dill in a bowl.

3

Allow the guavas to cool a little, about 10 minutes. Slice some into quarters and some in half. Mix the cut guavas with the vinegar mixture, mashing some of the guava flesh.

4

For the dressing, whisk together the white wine vinegar, lemon juice, garlic, mustard, 60ml (¼ cup) olive oil and water in a small bowl. Season to taste and set aside.

5

For the chargrilled guavas, heat a griddle pan or braai over high heat. Brush the guavas with the 15ml (1 tbsp) oil and chargrill, about 1 minute on each side. Set aside.

6

For the toasts, if braaiing, melt the 100g butter, mix with the 15ml (1 tbsp) oil and brush over the ciabatta slices. Toast on the braai over hot coals, 1 minute per side. If making the toasts on a stove, heat the butter and olive oil in a large griddle pan over high heat. Toast the slices in batches, about 1 minute per side. Sprinkle with salt to taste and set aside.

7

For the fish, if braaiing, melt the 30ml (2 tbsp) olive oil and 100g butter together. Brush over the fish and braai the fish over hot coals, about 3 minutes per side. If cooking the fish on the stove, melt the olive oil and butter over high heat in a large frying pan. Fry the fish in batches, 3 minutes per side. Once the fish is cooked, squeeze over some lemon juice, sprinkle over the lemon zest, dill and parsley and season to taste.

8

To assemble, toss the the salad ingredients in the dressing and arrange on 4 plates or a large serving platter. Either cut the fish into smaller portions or serve as larger portions and arrange alongside the salad, together with the chargrilled guavas and ciabatta toasts.

ALSO SEE: Pick n Pay restocks two of SA’s favourite fish spreads

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Recipe by Claire Ferrandi

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