Wednesday, 23 March 2016

Recipe: PICKLED FISH


A piquant cured fish dish that is irresistible
350ml brown vinegar
200ml sugar
10ml whole coriander
10ml whole jeera
50ml curry powder
5ml turmeric
4 allspice berries
1 clove
5 bay leaves
500g onions, cut into rings
5 garlic cloves, crushed
1 green chilli
100ml oil
10 small pieces of snoek
5ml salt
5ml pepper
100ml cake flour

Bring the vinegar to boil in a saucepan. Add sugar, coriander, cumin, curry powder, turmeric, allspice, clove and bay leaves into the vinegar and simmer for 5 minutes. Remove from heat and allow to cool. Add the garlic, chilli and onion to mixture.
Heat oil in a pan. Add salt and pepper to fish. Lightly coat with flour and fry on both sides. Once cooled, add the fried snoek to vinegar and onion sauce. Make sure that the sauce covers all the fish. Leave in a sealed airtight container for 3 days before serving.
Serve with freshly baked bread or rolls.
Serves 8 – 10
Note: Kabeljou and yellowtail can also be used in this dish.

Courtesy of Shanaaz Parker

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