Pickled fish

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • 125
    ml
    golden sultanas
  • 60
    ml
    brandy
  • 1
    kg
    firm white fish
  • salt and freshly ground black pepper
  • 250
    ml
    cake flour
  • 60
    g
    butter, melted
  • PICKLE
  • 120
    ml
    oil
  • 3
    large onions, sliced
  • 20
    ml
    mild and spicy curry powder
  • 4
    ml
    crushed garlic
  • 4
    ml
    ginger paste
  • 250
    ml
    white wine vinegar
  • 100
    g
    brown sugar
  • 60
    ml
    apricot jam
  • 3
    bay leaves
  • 2
    star anise
  • 6
    white peppercorns
  • 125
    ml
    unsalted peanuts
 

Method

 
1. Soak the sultanas in brandy for at least 2 hours. 2. FISH: Cut the fish into portions. Season with salt and pepper. Brush the fish generously with melted butter and toss in flour to coat. Heat grill of convection microwave (use oven if your microwave doesn't have a grill element). Arrange fish on ovenproof plate, dot with butter and grill on both sides to brown. Remove and set aside. 3. PICKLE: Place the oil, onions, curry powder, garlic, ginger in a bowl and stir well. Cover and microwave on 100 per cent power for 8 minutes, stirring twice. Add vinegar and microwave for 3 minutes. Stir remaining pickle ingredients and microwave on 100 per cent power for 8 minutes. 4. Add fish, sultanas and brandy to pickle, cover and microwave on 100 per cent power for 12 minutes. Turn fish over carefully during cooking. Cool and refrigerate for at least 12 hours before serving. Serves 6
 

Read more on: fish/seafood  |  microwave
 

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