Pickled Fish and Beetroot Slaw recipe | Woolworths TASTE

Ingredients

• 500 g hake, skinned, filleted and sliced
• 1 onion, very thinly sliced
• 2 bay leaves
• 12 peppercorns
• 6 allspice
• ½ t salt
• ¾ cup water
• ¼ cup dry white wine
• ½ cup white wine vinegar
• sea salt, to taste
• For the red cabbage-and-beetroot slaw:
• 2 baby red cabbages, thinly sliced
• 1 x 80 g packet Woolworths beetroot spirals
• 8–10 radishes, thinly sliced
• 4-6 red salad onions, cut into thin strips
• baby red butter lettuce, for serving
• For the dressing, mix:
• 2 T red wine vinegar
• 4–5 T canola oil
• a dash honey
• sea salt and freshly ground black pepper, to taste