Pickled fish


Ingredients 11
Servings 8
Time

Ingredients

  • 1
    kg
    linefish fillets (yellowtail, Cape salmon or cob)
  • 750
    ml
    brown vinegar
  • 375
    ml
    water
  • 190
    ml
    sugar, or
  • 125
    ml
    Candarel (sugar substitute)
  • 45
    ml
    mild curry powder
  • pinch turmeric
  • 5
    ml
    salt
  • 15
    ml
    black peppercorns
  • 8
    bay leaves
  • 4
    onions, sliced
 

Method

 
Cut line fish into small pieces. Grill until done, about 6 minutes. (Fish is done when it becomes opaque.)
Combine remaining ingredients in a large saucepan and cook for 15 minutes. Pour over fish and refrigerate.
Fish may be eaten almost immediately as the fish absorbs the flavours well.
 

Read more on: fish/seafood  |  grill
 

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