Name: Pickled fish
Prep time: 10 min
Total time: 10 min
Yield: serving
Cuisine: Cape Malay
Ingredients: 250 ml flour; 5 ml turmeric ground; salt and freshly ground black pepper; 800 g skinless hake or yellowtail, cubed skinned and cubed; oil for frying; 4 onion sliced; 15 ml oil; 500 ml vinegar brown; 500 ml water; 6 bay leaves; 310 ml sugar; 10 ml masala roasted; 1 ml cayenne pepper; 10 ml turmeric; 45 ml curry powder; salt and freshly ground black pepper; 30 ml cornflour

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Ingredients (17)

250 ml	flour
5 ml	turmeric — ground
	salt and freshly ground black pepper
800 g	skinless hake or yellowtail, cubed — skinned and cubed
	oil — for frying
4	onion — sliced
15 ml	oil
500 ml	vinegar — brown
500 ml	water
6	bay leaves
310 ml	sugar
10 ml	masala — roasted
1 ml	cayenne pepper
10 ml	turmeric
45 ml	curry powder
	salt and freshly ground black pepper
30 ml	cornflour

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Method:

1. In a bowl, mix the flour, turmeric
and salt and pepper. Dust the
fish with the flour mixture and
fry in hot oil until golden and
done. Remove from the pan
and set aside on paper towels.

2. Fry the onions in the oil for
10 minutes or until soft. Stir in
the vinegar, water, bay leaves,
sugar, spices and salt and pepper.

3. Mix the cornflour with a little
water and add to the onion
mixture. Stir until well-blended.
Simmer uncovered until the sauce
thickens.

4. Layer the fish and onion sauce
in a glass bowl and cover. Refrigerate for one day before serving.