Pickled fish

Prep: 10 mins
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The fish should be put in the sauce and left for a day or two for the flavours to develop.

By Food24 April 05 2020
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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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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

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

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