Pickled fish

Dust the whole pieces of filleted fish with a little four, salt and
pepper. Shallow fry in vegetable oil until nicely browned and just
cooked, making sure that the fish is cooked through, but not dry. Cover
and set aside.

Peel and halve the onions, and slice thinly. Combine the spices,
vinegar, sugar, water and chillies in a large pot. Add the onion slices
and lemon or bay leaves and bring to the boil. Simmer on medium heat for
20 – 30 minutes until the onions are tender, but still with a little
bit of bite. Taste for sweet-sour balance.

Flake the fish into large pieces (or mootjies, as Leipoldt
calls it). In a large glass jar or ceramic bowl with lid, layer the
fish, pickling sauce and sultanas, tightly packing the fish and dividing
the liquid and onion so that there’s enough to sufficiently cover each
layer. Cover and leave to cool.

Technically, pickled fish can be eaten straightaway, but I prefer to
refrigerate it for at least 2 or 3 days so that the flavours can
develop.

At Oep ve Koep I serve the pickled fish at room temperature, with some
fresh ciabatta slices or flatbread, a grape and dhania sambal, and
homemade hanepoot confit. It’s also great on it’s own, or with a fresh
side salad and a dollop of good old Mrs Balls’ chuntey.

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