Cape Malay Pickled Fish
|Preparation Time||20 minutes|
|Cooking Time||25 minutes|
|2 tbsp olive oil||1 tsp coriander seeds|
|5 large onions, cut into thin rings||1 tsp whole cumin or cumin powder|
|3cm piece fresh ginger, grated||1 litre white vinegar|
|4 cloves garlic, crushed||300g sugar|
|5 tsp mild curry powder||2kg kingklip, butterflied, or deep-sea hake fillets, cut into portions|
|2 tsp tumeric||Sea salt ans freshly ground black pepper|
|6 bay leaves||Flour, for dusting|
|1 tsp whole allspice or allspice powder|
- Add 1 Tablespoon of the olive oil to a stainless-steel saucepan. Heat over medium heat until hot, then sauté the onion until translucent.
- Add the ginger, garlic, spices and fry for a few minutes until fragrant.
- Add the vinegar and sugar and stir until the sugar is dissolved. Allow to simmer for 20 minutes.
- Meanwhile,, dust the fish with the seasoned flour and pat off any excess.
- Heat 1 Tablespoon olive oil in a heavy-based frying pan and, when hot, fry the fish until golden but still succulent.
- Place a layer of fish in a deep sterile glass or non-metallic container and pour some of the hot sauce over it to cover. Continue layering fish ans sauce until all the fish is covered.
- Cool, then place in a refrigerator to chill until ready to serve. Ideally, leave the fish for two to three days to allow the fish to absorb the flavours.