Traditional pickled fish
|2||onions — large, sliced into rings|
|5||garlic — cloves, mashed|
|10 ml||coriander — ground|
|10 ml||cumin — ground|
|1 ml||black peppercorns|
|sugar — season|
Salt the fish and fry in batches until done. Keep these to the side and keep the frying oil. Add the fluids and the dry ingredients, except the sugar, to a saucepan and set to boil. Turn the heat down and simmer for a few minutes until the onions are translucent but still firm. Add sugar to taste.
Pour the hot sauce over the fish and ensure that every piece is properly coated with the pickle. Allow to cool and set into the refrigerator for three to four days. This will allow the flavours to develop and help the fish and onions to cure. Turn the lot every day to get the pickle soaking in properly.
This dish goes well with an artisan loaf of bread, real butter and an off-dry white wine.
Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here.
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