PICKLED FISH
1.5 kg frozen hake fillets or fresh fillets of firm white linefish
flour for coating fish
sunflower oil for frying
FOR THE CURRY SAUCE:
4 large onions, sliced into thickish rings
750 ml (3 cups) white vinegar
500 ml (2 cups) water
750 ml (3 cups) white or brown sugar
30 ml (2 Tbsp) curry powder, or more, to taste
10 ml (2 tsp) turmeric
10 ml (2 tsp) salt
10 ml (2 tsp) ground ginger
16 black peppercorns
a smooth paste made of 60 ml (4 Tbsp) cornflour and a little water
Coat the fish in flour, shake off the excess and pan-fry in hot oil until golden and just cooked through. Drain on paper towelling and set aside. Add a little more oil to the pan and fry the onion rings for two minutes (they should remain a little
crisp). Add all the remaining curry sauce ingredients, except for the cornflour paste.
Simmer, uncovered, for 5 minutes. Add the cooked fish and cornflour paste to the sauce. Stir gently until the sauce thickens. Simmer for another 5 minutes. Cool, spoon into a non-metallic container and cover with a lid or clingfilm. Refrigerate for at least 12 hours - preferably 24 - turning the fish now and then in its pickle. Keeps in the fridge for up to a week.
CHEF’S NOTE:
You can add other interesting ingredients of your choice to your pickled fish, such
as fresh lemon leaves, chutney, fresh ginger, garlic, chopped fresh chillies, and so on.
Makes about 1.5 kg pickled fish.
