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Pickled fish with coriander & orange


  • The day before serving, toast the coriander seeds in a dry pan until the aromas are released. Then crush with the bay leaves using a mortar and pestle (or in a food processor). Transfer the mixture to a large bowl with the garlic, chillies, spring onions, fresh coriander, seasonings, wine, vinegar and the orange zest and juice. Mix well and taste for seasoning. 
  • Llightly flour and cook the seasoned fish in a thin layer of hot oil until almost cooked. Then place the fish in a shallow bowl and mix the cooking oil with the marinade. Pour the mixture over the fish and allow to cool.
  • When ready, cover the fish with plastic wrap and refrigerate for at least 24 hours, turning now and again.
  • Serve at room temperature with good crusty bread and a simple salad on the side.
  • from Nick Nairn - Scottish chef


  • 1 tbsp coriander seeds
  • 2 bay leaves
  • 3 large garlic cloves, crushed
  • 3 small red chillies, seeded & sliced
  • 4 spring (green) onions, finely sliced
  • 2 tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • a good splash of dry white wine
  • 4 tbsp white wine vinegar
  • grated rind & juice of 1 orange
  • 4 x 180 gm fish fillets
  • rice flour
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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