Pickled fish Cape Malay style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10-15 pieces firm fish ( hake is an option)
6-8 onions chopped into rings
1 cup water
1 cup vinegar
5 bay leaves
1tsp peppercorns
1tsp coriander seeds
½ cup sugar
Salt to taste
2 tablespoonfuls masala (fish masala or regular masala)
2 tsp turmeric
Some cake flour
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Directions: |
Directions:1 Season fish well with 1 tsp salt,some turmeric ,fish masala or regular masala
2 Dip seasoned fish in a little bowl of flour and fry in shallow oil for approx. 2 minutes each side
Set aside in bowl or rectangular dish
3 In medium sized pot on high heat add rest of ingredients Simmer for 8-10 minutes until flavours have infused into onions.Add apricot jam to taste (optional)
Do not over cook onions
4 Remove from heat and pour over fish in dish
Let cool Cover and place in fridge
* Do not overlook onions -Need to be crunchy in texture.
5 To thicken sauce add 1 tbsp cornflour to a little water and add to sauce |
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Number Of
Servings: |
Number Of
Servings:10-15 |
Preparation
Time: |
Preparation
Time:1 hour+ |
Personal
Notes: |
Personal
Notes: Pickled fish is a favourite in South Africa on Easter Friday. Usually served with homemade buns or bread.
This dish is easily portable for eating cold at the beach.
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