Pickled fish

By Drum Digital
15 April 2014

Here’s a great dish to prepare in advance for the Easter weekend. It needs two days to marinate to develop the delicious flavours.

Serves 4-6

Preparation: 10 min

Cooking: 30 min

Marinating: 2 days

500 g hake fillets

salt and black pepper

30 ml (2 T) oil

1 onion, sliced

5 ml (1 t) mild curry powder

5 ml (1 t) turmeric

2 ml (½ t) ground ginger

2 ml (½ t) ground coriander

2 bay leaves

80 ml (? c) white wine vinegar

80 ml (? c) water

30 ml (2 T) light brown sugar

10 ml (2 t) cornflour

  1. Preheat the oven to 180 °C.
  2. Lightly season the fish with salt and pepper then bake on a rack in a roasting pan for 15 minutes or until cooked through. Cut into smaller portions.
  3. Heat the oil in a pan and fry the onion slices until they start to soften. Add the curry powder, turmeric, ginger, coriander and bay leaves and stir to coat the onion in the spices.
  4. Add the vinegar and water and bring to a simmer. Add the sugar and stir until dissolved. Season with salt and pepper.
  5. Mix the cornflour and a little water to a paste and stir into the sauce. Simmer gently, while stirring, until the sauce has thickened.

Allow the sauce to cool. Pack the fish in layers in an airtight container, covering each layer with sauce. Seal and marinate for 2 days before serving.

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