Friday, 18 March 2016

PICKLED FISH




PICKLED FISH

Cape Malay Cooking with Fatima Sydow

Ingredients ...

10-15 pieces of fish ( I'm using hake)
6 -8 onions chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
1 tsp peppercorns
1 tsp Coriander seeds
1/2 cup of sugar
Salt to taste
2 tablespoons of masala
2 teaspoons of turmeric
Some cake flour

You may use pickled fish masala

Method

Season fish with 1 tsp of salt and fish masala and some turmeric or masala , dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish . Place in a big bowl and put aside .

In a medium sized pot on high heat. Add the rest of the ingredients. Simmer for 8 to 10 minutes until all the flavours has infused into onions . Take off heat and pour over the fish in a bowl ... Wait to cool . Cover and place in fridge until ready to eat . Enjoy.

Tip - Do not cook onions for too long or fry them , this is a pickle , meaning the onion should still have a tiny bit of crunch to it . To make the sauce a bit thick add 1 tablespoon of corn flour to a little water and add to the onions when cooking . Also you may add a tablespoon of apricot jam . I sometimes use Snoek pieces for my pickled fish. So yummy.

No comments:

Post a Comment