WATCH: How to make pickled fish
|1.75 kg||hake — or yellowtail|
|salt and freshly ground black pepper|
|45 ml||medium curry powder|
|2.5 ml||cayenne pepper|
|4||onion — thinly sliced|
|6||lemon leaves — or bay leaves (crushed)|
Start by filleting the fish and sprinkling lightly with salt and pepper.
Mix the sugar, curry powder, turmeric, salt, cayenne pepper, vinegar and water in a large flat-bottomed saucepan (do not use an iron or aluminium saucepan).
Add the onion rings and lemon leaves, allowing to cook for 20 – 30 minutes.
Carefully place the fish fillets in the mixture, ensuring that they are well covered, and cook for a further 20 minutes or until done. Baste with the curry sauce from time to time and turn the fillets if necessary.
Pack the fish in layers in jars or in an enamel dish, covering each layer completely with the hot curry sauce.
Pour over the remaining sauce and allow to cool.
Seal and store in a cool place. The fish is ready to eat after 2 to 3 days.
TIP: If preferred, add any of the following spices and seasonings to taste: Whole coriander seeds, black peppercorns, whole allspice, whole cloves, chillies or fresh ginger.
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Pickled fish and cauliflower pâté
Cape Malay pickled fish “tacos”
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