Pickled Fish

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Curry Fish

For the deep fried hake you will need:
2kg’s Hake cut into large chunks (refer to image)
125ml all purpose flour
Salt and Pepper
5ml fish spice
2 eggs
1 cup of vegetable oil
Method for deep frying:
Pat fish dry with kitchen paper and set aside
Combine the flour, salt, pepper and fish spice and place in a bowl
Lightly beat the eggs in a separate bowl
Heat the oil in a frying pan
Taking a piece of fish at a time, coat in flour, then dip in egg, fry on either side till golden brown. Set aside to cool and start on the pickling sauce.
Curry Fish
For the Pickling sauce you will need:
50ml oil
1/2 cup sugar
3 Tbsp medium strength curry powder
1 tsp tumeric
1/2 teaspoon Cayenne pepper
750ml white grape vinegar
2 cups water
5 onions, sliced
1 Tbsp whole allspice
45ml flour
5 bay leaves
Brown onions in oil and add all the spices and flour. Once thoroughly mixed in, add the vinegar and water as well as the bay leaves and let simmer for about 30 minutes. Add the fish and ensure it is covered with the sauce and just leave to simmer (on very low) for about 15 minutes.
Transfer pickled fish to a glass bowl (preferrably with a lid) and allow to cool. Once cooled, refrigerate and serve chilled with a selection of breads and salad.


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