| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 30g | 5g | 10g |
| sugars | fibre | protein | salt |
| 4g | 3g | 33g | 1.2g |
Why I Love South African Pickled Yellowtail Salad
Can I just say I adore this Pickled Yellowtail Salad recipe? The first time I tasted this South African delicacy, I was absolutely hooked. There’s something so refreshingly different about how it melds the brininess of the pickled fish with the crisp, fresh zing from the lemon juice, diced veggies, and aromatic herbs. It’s a harmonious dance of flavors that takes me on a culinary adventure every time.
### Memories of Island Life
The combination of pickled fish and fresh veggies sends me back to my island adventures. Growing up with Cuban and Spanish roots in the vibrant city of Miami, I was always surrounded by a blend of rich flavors and bright, sunny dishes. This recipe captures a bit of that tropical essence, with a completely new twist. It might almost remind you of a ceviche from the Caribbean, but the South African pickling spices add a unique, delightful depth.
### An Ode to Ingredients
The yellowtail fish is undeniably the star of the show here, wonderfully tender and perfectly pickled to balance its natural richness. We’re talking about the kind of flavor that wraps you up in a warm culinary embrace. And then there’s the dynamic interplay of thinly sliced onions, lemons, and fresh herbs like parsley and cilantro, which provide vibrant freshness. There is also the sheer delight of biting into a quartered hard-boiled egg—each element, meticulously crafted to bring an extra layer of texture and taste.
Honestly, if I were to thank someone for a bit of inspiration here, it would be renowned South African chef Zola Nene. Her incredible adaptability and bold approach to integrating traditional dishes with contemporary flair resonates deeply with me. You can check out her creations [here](https://www.zolanene.com), which might even inspire your own culinary experiments.
### Perfect Pairings
Pickled Yellowtail Salad doesn’t just shine on its own—it’s an excellent side dish. Imagine serving this alongside grilled meats at a BBQ, or as a zesty starter for a summer dinner party. It also holds its own quite well with light, tropical cocktails. I love pairing it with a mojito or even a classic Spanish sangria to keep with the theme of my heritage.
Every bite of this Pickled Yellowtail Salad offers a tantalizing mix of textures, temperatures, and tantalizing tastes that bring a smile to my face and joy to my tastebuds. So, get ready to embark on this flavorful journey; I promise it’s one you won’t forget!
What You’ll Need
- 4 pounds fresh yellowtail fish fillets
- 6 cups water
- 1 cup white vinegar
- 2 large onions, thinly sliced
- 1 large carrot, peeled and thinly sliced
- 1 lemon, sliced
- 2 tablespoons pickling spice
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup olive oil
- 5 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 6 hard-boiled eggs, quartered
- Mixed greens for serving
- Lemon wedges for garnish
Method
Step One
Rinse the yellowtail fish fillets under cold water and pat them dry with paper towels. Cut the fillets into bite-sized pieces.
Step Two
In a large pot, combine the 6 cups of water and 1 cup of white vinegar. Bring to a boil over high heat.
Step Three
Add the yellowtail pieces to the boiling water and vinegar mixture. Reduce the heat to low and let it simmer for 5 minutes, or until the fish is just cooked through. Remove the fish with a slotted spoon and set aside to cool.
Step Four
In a separate large bowl, combine the thinly sliced onions, thinly sliced carrot, lemon slices, pickling spice, whole black peppercorns, and bay leaves.
Step Five
In a small saucepan, combine the sugar and salt with 1 cup of the cooking liquid from Step Three. Stir to dissolve and pour this over the onion mixture.
Step Six
Add the cooled yellowtail pieces to the bowl with the onion mixture. Pour in 1 cup of olive oil and gently toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Step Seven
In a small bowl, whisk together the fresh lemon juice, Dijon mustard, and minced garlic until well combined.
Step Eight
Remove the pickled yellowtail mixture from the refrigerator. Discard the bay leaves. Drizzle the lemon juice mixture over the top and gently toss to combine.
Step Nine
Add the chopped parsley and cilantro to the pickled yellowtail mixture and gently mix.
Step Ten
To serve, arrange mixed greens on a serving platter. Spoon the pickled yellowtail salad over the greens. Garnish with quartered hard-boiled eggs and lemon wedges. Serve immediately.
