Pickled fish

Home
6 servings Prep: 30 mins, Cooking: 20 mins
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

3.00 onions — thinly sliced
800.00 g hake — skinned, portioned
250.00 ml flour — cake, seasoned
2.00 eggs eggs — beaten
100.00 ml oil — for grilling
Curry Sauce: vinegar
325.00 ml water
6.00 bay leaves
6.00 black peppercorns — whole
5.00 ml salt
20.00 ml flour — cake
20.00 ml curry powder — mild
60.00 ml jam — smooth, apricot
30.00 ml sugar
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.