Pickled fish

Recipe from: 1/1/2006 12:00:00 AM

Ingredients 14
Servings 6
Time 30

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

20
 
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.

 

Read more on: fish/seafood
 

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