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Pickled fish

Preparation time: 30

Cooking time: 20

Ingredients
3 onions, thinly sliced
800 g fresh hake, skinned and cut into portions
250 ml seasoned cake flour
2 eggs eggs, beaten with 45ml water
100 ml oil for grilling
250 ml Curry Sauce: vinegar
325 ml water
6 bay leaves
6 black peppercorns
5 ml salt
20 ml cake flour
20 ml mild curry powder
60 ml smooth apricot jam
30 ml sugar

Method:
1. Prepare the curry sauce: Place the vinegar, water, bay leaves and peppercorns in a saucepan and bring to the boil.

2. Mix the salt, cake flour and curry powder with a little cold water to form a paste. Add this, with the apricot jam and sugar, to the boiling vinegar mixture. Also add the onions and cook for about 30 minutes ? the onion should still be firm.

3. Coat the hake in cake flour, then dip it into the egg-and-water mixture. Fry it in heated oil until golden brown. Remove from the oil and place in the curry sauce. Simmer the fish for about a minute. Remove from the curry sauce and place in a shallow glass bowl. Pour the curry sauce over and allow to cool. Refrigerate for at least 24 hours to allow the flavours to develop.

Wine suggestion: Vinegar and curry are not wine-friendly ingredients but an off-dry or slightly sweeter Gewürtztraminer will stand up to the pickled flavour.

Recipe From : Home January 01, 2006

Recipe from Home : January 01, 2006 See what Home has in store this month. Subscribe now and save!