ESSENTIAL RECIPES- SEAFOOD
GLUTEN-FREE PRAWN, MUSHROOM & NOODLE SALAD
By SAMFA @ freshmushroomssa
Serves: 4
INGREDIENTS
• 200g rice vermicelli
• 250g prawns, cleaned and deveined, tail on
• ½ cup spring onions, sliced
• ¼ cup mint leaves, packed
• ¼ cup coriander, roughly chopped & packed
• 1 medium / 100g cucumber, julienned
• 1 large / 100g carrot, julienned
• 250g white button mushrooms, sliced very thinly
• cut limes, to serve
For the dressing:
• 4 tablespoons fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 teaspoon brown sugar
• 2 teaspoons soy sauce, or more to taste
• 1 clove garlic, grated
• 1-2 bird’ s eye chillies, sliced
METHOD
1. In a small mixing bowl, combine all the dressing ingredients and whisk well until the sugar dissolves. If you would like the dressing on the mild side, use 1 chilli and remove the seeds. Set aside.
2. Place rice noodles in a large bowl and boil a full kettle.
3. Pour boiling water over the rice noodles and mix well, submerging them. After about 5 minutes, they should feel soft and tender. Rinse under cold water, then drain.
4. In a large saucepan, bring a few centimetres of water to the boil. Set a steaming basket or a metal insert over the water.
5. Add the prawns and steam for ± 2 minutes until pink and opaque.
6. Remove the prawns straight away and spread them out onto a tray to cool.
7. In a large salad bowl, combine the spring onions, mint leaves, coriander, cucumber and carrot. Mix well.
8. Add the rice noodles and distribute them evenly, making sure all the vegetables and herbs mix in well. Add the steamed prawns and mix.
9. Drizzle everything with a little dressing, then toss to coat. 10. Add the mushrooms and mix them in thoroughly, adding more dressing if necessary until the mushrooms are well marinated.
PICKLED FISH
By Zanele van Zyl @ cookingwithzanele
This is an extract from Senidlile Kodwa? Have You Eaten? by Zanele van Zyl, published by Penguin Random House South Africa, retailing at R420
Serves: 8 – 10
INGREDIENTS
• ¼ cup cake wheat flour
• salt & pepper, to taste
• 1kg hake fillets
• 4 cups oil, plus 2 tablespoons
• 2 large onions, sliced into rings
• 1 clove garlic, minced
• 1 teaspoon minced or grated fresh ginger
• 1 tablespoon black peppercorns
• 1 tablespoon ground cardamom
• 3 – 4 chopped red chillies, seeds removed
• 3 – 4 bay leaves
• 1 teaspoon medium curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon white pepper
• 2 tablespoons sugar
• ½ cup white spirit vinegar
• ½ cup lemon juice
• zest of 1 lemon
• 3 sprigs fresh thyme
• soft bread rolls, to serve
METHOD
1. In a large bowl, combine flour with salt and pepper. Dip the hake fillets in the seasoned flour to coat both sides.
2. Heat 4 cups of oil in a deep pan over medium heat and fry the fish for 2 – 5 minutes per side, depending on the thickness of the fillet( do not overcook), until golden brown. Remove from the pan and transfer to a plate lined with a paper towel.
3. In a separate pan, heat the remaining 2 tablespoons of oil over medium heat. Fry the onion rings, garlic and ginger. Add the peppercorns, cardamom, chopped chilli, bay leaves, curry powder, turmeric, cumin and white pepper. Stir in the sugar, vinegar, lemon juice, lemon zest, extra salt and pepper, and thyme. Cook until the sugar dissolves.
4. Place the fish in the pan and stir until evenly coated. Transfer to a dish, cover with cling film, and refrigerate overnight. Serve with soft bread rolls.
32 | Autumn 2026 • essentialflavours. co. za