Christina Martin's Tuna Ring Recipe

Christina Martin's Tuna Ring Photo: Jackie Cameron

“A dill-and-tuna ring always seemed to be on examination papers at the Christina Martin School of Food and Wine - and yes, I got tested on this for my starter in the mid-year practical exam. Still today, the aroma of dill reminds me of this dish. I recall being extremely proud of my creation. Now when looking back I cringe at the simplicity - or was it naivety - of my effort. I guess we all have to start somewhere...”

— Jackie Cameron

Christina Martin's Tuna Ring Recipe

Ingredients:

• 1.5kg hake fillets or line fish

• Oil for deep frying

• 500ml water

• 187ml sugar

• 500ml brown grape vinegar

• 4 large onions sliced

• 12ml sultanas

• 3 bay leaves

• 30ml medium masala

• Salt

• 5ml pepper corns

• 30ml corn flour

• 3 lemon leaves

Method:

1. Cut the fish in to good serving size portions, remove any bones and skin.

2. Dry the fish well and deep-fry in the hot oil for 2 minutes.

3. Bring the water, sugar and vinegar to the boil.

4. Add more sugar if the vinegar is too sour.

5. Add the onions, sultanas, bay leaves, masala and salt and peppercorns.

6. Boil for 10 minutes.

7. Thicken with corn flour slaked in a little cold water.

8. Remove from the heat and add the lemon leaves, pour over the fish.

9. Allow fish to cool, then store in a sterilised glass jar, and store in the fridge. Fish will last up to 3 weeks.

Please post your comments and any food-related questions below. I look forward to hearing from you.