PICKLED
FISH
SERVES 4
INGREDIENTS
3 tbsp Olive oil, to drizzle
5 Onions, cut into thin rings
1 tsp Fresh ginger, minced
4 Cloves garlic, crushed
5 tsp Mild curry powder
1 tsp Whole cumin or cumin powder
1 tbsp Coriander seeds toasted and crusted
6 Bay leaves
1 tsp Turmeric
1 l White vinegar
300 g Sugar
2 kg Yellowtail, butterflied, or hake fillets, cut into portions
Flour, for dusting
Sea salt and freshly ground black pepper, to taste
METHOD
1
Add 1 tbsp of olive oil and gently sauté onion over medium heat in a stainless-steel saucepan.
Add the ginger, garlic and spices, and fry gently for a few minutes, or until fragrant.
2
Add the vinegar and sugar, and stir until the sugar has dissolved. Simmer for 20 minutes.
3
Season the flour and dust the fish with the seasoned flour; pat off any excess.
4
Heat 1 tbsp oil in a heavy-based frying pan and when it’s hot, fry the fish until golden but still succulent.
5
Place a layer of fish in a deep sterile glass or non-metallic container and pour a bit of the hot sauce over it. Continue layering the fish and the sauce until all the fish has been used.
6
Allow to cool, then chill in fridge until ready to serve.
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Ingredients
3 tbsp Olive oil, to drizzle
5 Onions, cut into thin rings
1 tsp Fresh ginger, minced
4 Cloves garlic, crushed
5 tsp Mild curry powder
1 tsp Whole cumin or cumin powder
1 tbsp Coriander seeds toasted and crusted
6 Bay leaves
1 tsp Turmeric
1 l White vinegar
300 g Sugar
2 kg Yellowtail, butterflied, or hake fillets, cut into portions
Flour, for dusting
Sea salt and freshly ground black pepper, to taste
Ingredients
3 tbsp Olive oil, to drizzle
5 Onions, cut into thin rings
1 tsp Fresh ginger, minced
4 Cloves garlic, crushed
5 tsp Mild curry powder
1 tsp Whole cumin or cumin powder
1 tbsp Coriander seeds toasted and crusted
6 Bay leaves
1 tsp Turmeric
1 l White vinegar
300 g Sugar
2 kg Yellowtail, butterflied, or hake fillets, cut into portions
Flour, for dusting
Sea salt and freshly ground black pepper, to taste