Cooking
Pickled Fish
Serve cold as a light luncheon with health bread and salad.
Thursday, 17 April 2014
Serves 12
Ingredients
Sauce
- 750ml bottle white grape vinegar
- 500ml Illovo White Sugar
- 45ml Illovo Traditional Syrup
- 4 large onions, sliced into thin rings
- 20ml mild and spicy curry powder
- 15ml turmeric
- 10ml salt
- 6 cloves
- 6 bay leaves
- 45ml cornflour mixed with 100ml cold water
Fish
- 2kg Frozen or fresh hake or kingklip or yellowtail fillets, halved, or cut into large, bite size pieces
- 150g cake flour seasoned with salt and pepper
- Juice of a lemon
Method
- 1. Pat the fish pieces dry with paper towel, and squeeze lemon juice over.
- 2. Roll pieces in seasoned flour to coat well – dust off and deep fry in batches until light golden brown. Drain on kitchen paper towel.
Sauce
1. Combine all ingredients except cornflour paste and simmer in a saucepan for 10 minutes.
2. Stir in cornflour paste to thicken sauce. Simmer for 5 minutes.
To complete, pack layers of fish and sauce. Cover and refrigerate for at least 1 week for flavours to develop.
Serve cold as a light luncheon with health bread and salad.
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