Pickled fish

Prep: 20 mins By Chef Wade Kearns
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Ingredients (20)

3 bay leaves
4 Tbs curry powder — mild
10 whole all spice
1 Tbs coriander seeds — whole
6 cardamom — seeds
2 Tbs masala — leaves
2 Tbs garam masala
3 tsp salt — fine
2 Tbs turmeric
5 star anise
1 Tbs paprika
10 cloves
2 cloves garlic — cloves, chopped
1 tsp ginger — ground
125 ml brown sugar
250 ml vinegar — brown
4 onion — sliced
60 ml oil
500 g white flour — with any seasoning
1.5 kg kingklip/hake/snoek/yellow tail
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Cut your fish in the desired shapes or size that you want, season it lightly with salt and pepper and shake it through the seasoned flour, preheat your pan and shallow fry the fish until it has reached a golden brown texture, place it on paper towel and allow to cool until the sauce is complete. Combine all the spices and seeds together and set aside. Preheat your pot and pour the oil and sliced onions in, sauté the onions for 5min. Add all your spices to the pot and stir thoroughly until the spices start sticking to the bottom of the pot. Add your vinegar now along with your water and simmer for 10min. Now you can add your brown sugar and simmer for min. Allow your sauce to cool for 10min before pouring it over the prepared fish. Refrigerate and enjoy after 12hours.

This recipe was printed with permission by Chef Wade Kearns from The Quarter Kitchen 

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