|oil — for frying|
|2 tbsp||ground turmeric|
|1 tbsp||pickled fish spice|
|1||bay leaf — crushed|
|4 tbsp||medium curry powder|
|200 ml||brown vinegar|
Sauté onions in oil at low heat. Add water occasionally so the onions don’t stick.
Salt the fish, dust in flour and shallow fry in oil.
Mix the spices into the sugar. Add vinegar. Add to the onions.
Cook for around 10 minutes to release the flavours.
In a large non-metal dish, layer the sauce and fried fish.
Pickled fish can be enjoyed hot immediately after preparation, or cover and refrigerate. The flavour intensifies after a couple days of pickling in the fridge. The fish will keep for 2–6 months in the fridge.
Reprinted with permission from ABALOBI. ABALOBI connects consumers with fully traceable, premium quality, local seafood harvested responsibly by small-scale fishermen and -women using low-impact fishing methods. The seafood is supplied directly to consumers via a fair and transparent digital marketplace and traceability technology. Have a look at their newly released marketplace website for more Fish with a Story, where to find restaurants serving traceable ABALOBI-linked fish, as well as an ever growing repository of recipes by numerous South African chefs as well as fisherwomen from our coastline. This specific recipe was provided by Aunty Miemie.