Pickled fish, usually snoek, is a local speciality. Although originally prepared for Dutch sailors on their long ocean voyages, it's still a favourite in the Cape. Traditional pickled fish is made using a gently spiced, sweet and savoury pickling liquid. This contemporary take borrows only the concept of 'pickling' raw fish. The citrus flavours would be the perfect complement to a PHANT Chenin Blanc with fruity aromas.

Recipe of Titus:

Place the fish cubes into a glass bowl. Put the juice, rind, ginger and salt into a saucepan and bring to the boil. Pour the boiling hot liquid over the fish and set aside to cool. Pour off excess liquid but retain the steeped ginger and rind. Serve cubes of fish with the ginger and rind. Garnish with fresh basil leaves.

400g fresh snoek or kingklip (or use any firm
white fish), skinless, de-boned and cubed into bite-sized pieces
1¹/2 cups naartjie or mandarin juice
¹/2 cup green lime juice
Rind from naartjie or mandarin (remove pith and cut into thin strips)
Fresh ginger, peeled and sliced into ribbons
¹/2 teaspoon salt
Fresh basil leaves for garnish

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