Traditional pickled fish

Fish/Seafood
 
pickled fish

Recipe from: 3/26/1996 12:00:00 AM

 
 

Ingredients

 
  • 750
    g
    hake fillets, frozen
  • flour for coating fish
  • oil for frying
  • CURRY SAUCE
  • 2
    large onions sliced into rings
  • 375
    ml
    white or brown vinegar
  • 250
    ml
    water
  • 375
    ml
    white or brown sugar
  • 15
    ml
    curry powder
  • 5
    ml
    turmeric
  • 5
    ml
    salt
  • 2
    ml
    ground ginger
  • 8
    black peppercorns
  • 30
    ml
    cornflour
  • 30
    ml
    water to make a smooth paste
Servings: Change Serving
 
 

Method

 
Coat the frozen fish in flour and pan-fry in oil until cooked. Drain on paper towelling and set aside. In a large saucepan mix all the ingredients for the curry sauce except the cornflour paste. Boil uncovered for 5 minutes. Add the cooked fish and cornflour paste to the sauce. Stir gently until the sauce thickens. Simmer for 5 minutes. Cool and spoon into a non-metal container. Store covered in the fridge. Serves 4-5.
 

Read more on: fish/seafood  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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