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Pickled fish with lemon sorbet and chilli-nectarine sambal

By Abigail Donnelly
4
Easy
15 minutes

Ingredients

  • 2 x 500 g Woolworths hake pickled
  • 1 litre Woolworths lemon sorbet microherbs, to garnish
  • 1 red chilli, thinly sliced, to garnish
  • For the chilli-nectarine sambal, mix:

  • 4 ripe nectarines, stoned and roughly chopped
  • 1 red chilli, thinly sliced
  • 1 lemon, juiced
  • 4 T coriander, chopped

Method

Divide the pickled fish between 4 serving dishes. Add a scoop of lemon sorbet to each dish, garnish with the microherbs and chilli. Serve with the chilli-nectarine sambal.

Discover more pickled fish recipes here.