Last-minute pickled fish

12 servings Prep: 10 mins, Cooking: 35 mins
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Delicious served with cream cheese, lemon and coriander leaves.

By Food24 May 04 2015
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Ingredients (19)

600 g fish — cubed
4 Tbs sunflower oil
sea salt and white pepper
1/2 cup flour
CURRY SAUCE:
2 onion — sliced
5 cm fresh ginger — grated
2 red chilli — chopped
3 Tbs cape malay curry powder
curry powder
10 curry leaves
2 bay leaves
50 g white sugar
100 ml grape vinegar — red
1 cup water
TO SERVE:
1x bread — sourdough, sliced, toasted
250 g cream cheese
1/4 tsp coriander — ground
lemon — zest and juice
fresh coriander
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Method:

Preheat oven to 180°C. Heat the sunflower oil in a heavy-based pan. Season fish well with salt and pepper and coat with flour. Fry in batches, drain on paper towel and set aside.

Place the onions, spices, sugar, vinegar and water in a saucepan and simmer for 10 minutes.

Arrange the fish pieces in a baking dish and top with the curry sauce. Bake for 10 minutes.

Mix together cream cheese with ground coriander and the lemon zest and juice.

Top toasted baguette with thickly spread cream cheese and pieces of fish. Garnish with coriander leaves.

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