Name: Easter pickled fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2 tbsp olive oil; 4 large onions sliced; 3 garlic cloves; 2 tbsp fresh ginger grated; 1-2 red chillies sliced (optional); 1 tbsp mild curry powder; 1 tsp ground tumeric; 1 tsp garam masala; 1 tsp coriander seeds crushed; 1 tsp ground cumin; 1 cup brown sugar; 3 cup white vinegar; 1 cup water; 2 bay leaves; 10 curry leaves; 1 tsp corn flour; 1/4 cup cold water; 1 x 600 g Sea Harvest Hake Fillets

Recipe Disclaimer

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Ingredients (18)

Pickle mix

2 tbsp	olive oil
4	large onions — sliced
3	garlic cloves
2 tbsp	fresh ginger — grated
1-2	red chillies — sliced (optional)
1 tbsp	mild curry powder
1 tsp	ground tumeric
1 tsp	garam masala
1 tsp	coriander seeds — crushed
1 tsp	ground cumin
1 cup	brown sugar
3 cup	white vinegar
1 cup	water
2	bay leaves
10	curry leaves
1 tsp	corn flour
1/4 cup	cold water

Fish

1 x 600 g

Sea Harvest Hake Fillets 

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Method:

Pickle Mix

Set a large frying pan over medium-high heat. Add the olive oil then add the onions and fry for 10 minutes until softened. Add the ginger, garlic and chilli and fry for a minute until fragrant. Add the curry powder, turmeric, garam masala, coriander seeds and cumin and fry for 2 minutes to cook the spices. Add the sugar, vinegar, water and bay and curry leaves and simmer for 20 minutes.

Mix the cornflour and the water together to form a slurry and then stir this into the pickle mix. Simmer for 5 more minutes to thicken.

Fish

Preheat the oven to 180 ºC.

Lay frozen Sea Harvest Hake Fillets onto a baking tray. Place into the oven for 18-20 minutes until cooked through. Alternatively cook in an air fryer for the recommended time.

You can serve the cooked fish with the pickled sauce immediately but for a more authentic version it needs time to pickle – overnight or for up to 3 days. Place the cooked fish into a container and pour the pickle sauce and onions over the fish. Cover with cling film or seal with a lid and place into the fridge for 2-3 days to marinate.

Serve cold with buttered hot cross buns or rice.