Name: Pickled fish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cape Malay
Ingredients: 1 kg kingklip hake, Cape salmon, yellowtail or any firm fish fillets; cake flour mixed with salt and pepper to taste for dusting fish; 30-40 ml oil; 4 onions peeled and sliced; 3 garlic cloves crushed; 3cm fresh ginger grated; 30 ml curry powder; 10 ml turmeric; 10 ml ground coriander; 60 ml smooth apricot jam; 250 ml Safari Brown Spirit Vinegar or Safari White Spirit Vinegar; 250 ml water; 2 bay leaves; salt and pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (14)

1 kg	kingklip — hake, Cape salmon, yellowtail or any firm fish fillets
	cake flour — mixed with salt and pepper to taste for dusting fish
30-40 ml	oil
4	onions — peeled and sliced
3	garlic cloves — crushed
3cm	fresh ginger — grated
30 ml	curry powder
10 ml	turmeric
10 ml	ground coriander
60 ml	smooth apricot jam
250 ml	Safari Brown Spirit Vinegar — or Safari White Spirit Vinegar
250 ml	water
2	bay leaves
	salt and pepper to taste

Tap for ingredients

Method:

Pat the fish fillets dry. Lightly dust with the flour mixture and shake off any excess flour. Heat the oil and fry the fish over medium heat, turning once, until golden and cooked through.

Remove from the pan and place in a single layer in a deep dish.

In the same pan, fry the onions, garlic and ginger until the onions just start to soften. Add the curry powder, turmeric and coriander and fry for 1 more minute.

Add the jam, sugar, vinegar, water, bay leaves and seasoning to taste.

Bring to the boil and boil for 3 minutes. Pour over the fish. Spread onions out evenly.

Allow to cool completely before covering with plastic wrap. Refrigerate for at least 8 hours or overnight.

The taste will improve if refrigerated for longer (2 days).

Serve with lightly toasted buttered hot cross buns.