Pickled fish

By Drum Digital
11 December 2012

Pickled fish is not just for Easter.

Serves 6

Preparation time: 10 min

Cooking time: 30 min

30 ml (2 T) oil

2 onions, sliced

15 ml (1 T) ginger, crushed

5 garlic cloves, chopped

2 green chillies, chopped

6 whole black peppercorns

3 whole cloves

3 allspice

2 bay leaves

10 ml (2 t) coriander seeds

10 ml (2 t) yellow mustard seeds

10 ml (2 t) ground cumin

10 ml (2 t) turmeric

10 ml (2 t) roasted masala

125 ml (½ c) brown sugar

250 ml (1 c) grape wine vinegar

125 ml (½ c) water

500 g hake

45 ml (3 T) flour

30 ml (2 T) fish spice

45 ml (3 T) oil

1 Heat the oil and sauté the onions, ginger, garlic and chillies until the onions are soft. Add all the spices and cook over low heat, add the sugar and vinegar and simmer for 2 minutes then add the water and simmer for 15 minutes.

2 Cut the fish into thick strips and dust with the flour and fish spice to coat evenly. Heat the oil over medium heat in a pan until hot and cook the fish in batches until well browned.

3 Place the fish in a bowl and pour over the sauce.

-Hope Malau

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