Pickled fish

Name: Pickled fish
Yield: 4-6 servings
Cuisine: Cooking Method
Ingredients: 1 kg hake fillets skinless and boneless; 4 flour; 2 onion sliced; oil for frying; 3 curry powder; 2 cup vinegar white wine; 1/4 cup sugar; 1 green chillies sliced; 1 peppercorns whole; salt and freshly ground black pepper to taste; 2 jam apricot

4-6 servings

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A beloved South African Easter staple.

By Zola Nene March 06 2020

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Ingredients (11)

1 kg	hake fillets — skinless and boneless
4	flour
2	onion — sliced
	oil — for frying
3	curry powder
2 cup	vinegar — white wine
1/4 cup	sugar
1	green chillies — sliced
1	peppercorns — whole
	salt and freshly ground black pepper — to taste
2	jam — apricot

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Method:

Dust the fish in the flour then shallow fry to brown on both sides. Sauté the onions until translucent and without any colour. Add the curry powder, vinegar, sugar, chilli, peppercorns, salt and jam then cook for 5 minutes. Add the fish, then cook for another 2 minutes making sure to cook the fish through. Allow the mixture to cool before placing it into jars and refrigerating until ready to eat. Serve traditionally with hot cross buns or with toasted bread.

This recipe was printed with permission by Zola Nene.