Pickled fish

Name: Pickled fish
Yield: 10 servings
Cuisine: Boil
Ingredients: 10.00 hake fillet; flour seasoned; oil for frying; 500.00 ml vinegar white; 2.00 Litres water cold; 20.00 ml curry powder; 5.00 ml turmeric; 45.00 ml castor sugar; 5.00 ml salt; freshly ground black pepper; 6.00 onion large, sliced into rings

10 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

10.00	hake — fillet
	flour — seasoned
	oil — for frying

SAUCE

500.00 ml	vinegar — white
2.00 Litres	water — cold
20.00 ml	curry powder
5.00 ml	turmeric
45.00 ml	castor sugar
5.00 ml	salt
	freshly ground black pepper
6.00	onion — large, sliced into rings

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Method:

Dip fish in seasoned flour, shake off any excess and fry in hot oil until fish flakes easily.
In a large saucepan, add vinegar and water, bring to the boil and stir in curry powder, turmeric, sugar, salt and pepper.
Allow to cook for 10 minutes. Add onions and boil 5 minutes. Taste for seasoning, more sugar may be added if desired.
Mix 15 ml cornflour with water and add to the sauce to thicken slightly.
Place a layer of fish in dish and cover with sauce – layer until ingredients are finished. Leave in a cool place to mature for 7 days.