Pickled fish

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Traditional pickled fish and warm baked bread for lunch.

By Food24 November 03 2009
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Ingredients (16)

2.00 kg kabeljou — or hake fillets, chopped
60.00 ml flour
salt and freshly ground black pepper
10.00 ml masala
125.00 ml oil
2.00 cardamom — pods, split open
200.00 ml vinegar — brown
250.00 ml water
3.00 onions — thinly sliced
6.00 lemon leaves — optional
20.00 ml sugar
10.00 ml turmeric
10.00 ml curry powder
5.00 ml chillies — powder
5.00 bay leaves
5.00 cloves — whole
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1. Wash and dry fish. Mix flour, salt, pepper and masala and sprinkle over fish. Heat oil in a frying pan, add cardamom pods and fry for 1/2 minute. Add fish and fry until light brown. Remove fish, draining it on kitchen paper. 2. In a large saucepan, mix vinegar, water, onion, lemon leaves, sugar and spices together. Bring to the boil, then toss in bay leaves and cloves. Simmer gently until onion is soft (about 20 minutes). Remove mixture from heat and cool slightly. 3. Place fried fish in a deep glass dish or jar and pour onion mixture over it, ensuring that fish is completely covered. 4. For best results, store fish for 24 hours to allow flavours to develop.

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