Traditional pickled fish

Name: Traditional pickled fish
Yield: 4 servings
Cuisine: Boil
Ingredients: 750.00 g hake fillet, frozen; flour for coating; oil for frying; 2.00 onion sliced into rings; 375.00 ml vinegar white or brown; 250.00 ml water; 375.00 ml sugar white or brown; 15.00 ml curry powder; 5.00 ml turmeric; 5.00 ml salt; 2.00 ml ginger ground; 8.00 black peppercorns whole; 30.00 ml cornflour; 30.00 ml water

4 servings

Rate this recipe

Fish/Seafood

By Food24 November 03 2009

Print Recipe

642

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (14)

750.00 g	hake — fillet, frozen
	flour — for coating
	oil — for frying

CURRY SAUCE

2.00	onion — sliced into rings
375.00 ml	vinegar — white or brown
250.00 ml	water
375.00 ml	sugar — white or brown
15.00 ml	curry powder
5.00 ml	turmeric
5.00 ml	salt
2.00 ml	ginger — ground
8.00	black peppercorns — whole
30.00 ml	cornflour
30.00 ml	water

Tap for ingredients

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.