Spicy linefish

Fairlady
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (12)

5.00 ml mustard — seeds
5.00 garlic — cloves
2.00 green chilli
200.00 ml vinegar — apple cider
15.00 ml fresh ginger — shavings
sunflower oil — or canola oil, for frying
1.00 kg fish — linefish, fillets
salt and freshly ground black pepper
4.00 onions — medium, quartered
10.00 ml turmeric
10.00 ml fresh coriander
4.00 fresh lemon thyme — sprigs
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Method:

1. Crush mustard seeds and 3 garlic cloves. Peel remaining garlic cloves and leave whole.
2. Using rubber gloves and a sharp knife, halve chillies lengthways and remove seeds. Add vinegar with ginger, crushed garlic and mustard seeds. Set aside.
3. Place a little oil in a frying pan and bring to a moderate heat.
4. Wash fish and pat dry. Season well and fry in heated oil until firm and opaque. Remove from pan and set aside.
5. In the same oil, sauté remaining garlic and onion quarters lightly, moving them around until onions separate into petals. Stir in vinegar mixture and turmeric, cook for 3 minutes and season. Remove from stove. Place fish in sauce, sprinkle coriander and lemon thyme over, cover and refrigerate for at least 2 days. Serve with rice and chutneys, or with salads.



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