Pickled Fish Recipe
There is nothing like cold pickled fish on a hot summers day but it also goes down well in winter. Make the perfect pickled fish!
Ingredients
- 800 grams Skinless Hake or Kingklip
- 15 ml Oil
- Seasoned flour (Seasoned with Salt and Pepper)
- 6 Bay leaves
- 4 Onions sliced
- 375 ml Brown vinegar
- 250 ml Water
- 185 ml Sugar
- 15 ml Turmeric
- 45 ml Curry powder
- 45 ml Cornflour
- 5ml Salt
- 10 Mixed peppercorns
Method
- Cut Hake into large cubes
- Dust with the seasoned flour and fry in hot oil until golden brown and cooked through. Remove from the pan and set aside on absorbent paper
- Cook onions for 10 minutes in vinegar, water, Bay Leaves, sugar, Turmeric, curry powder, Atlantic Sea and Mixed Peppercorns until soft
- Mix the cornflour with a little water and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens
- Layer the fish with onion sauce and cover
- Refrigerate for 1 – 2 days before serving to allow the flavours to develop
