PICKLED FISH
PICKLED FISH
PICKLED FISH
SHORT DESCRIPTION
This much-loved South African favourite, traditionally served at Easter time, is prepared with flaky Cape Hake and flavoured with aromatic curry spices.
Serves 4-5
INGREDIENTS
1 x I&J Deep Water Hake Prime Medallions 450 g pack
Cake flour, seasoned with salt and black pepper, to coat fish
125 ml oil for frying
1 large onion, sliced into rings
200 ml white vinegar
200 ml water
100 ml white sugar
½ tsp (2.5 ml) salt
7.5 ml medium curry powder
½ tsp (2.5 ml) turmeric
A pinch of ground ginger
5 black peppercorns
3 dried bay leaves
METHOD
1.
Dip the frozen I&J Deep Water Hake Medallions in hot water and then roll them in the seasoned flour. Pan-fry in 125 ml oil over moderate heat until cooked. Drain on paper towel and set aside.
Dip the frozen I&J Deep Water Hake Medallions in hot water and then roll them in the seasoned flour. Pan-fry in 125 ml oil over moderate heat until cooked. Drain on paper towel and set aside.
2.
Add the rest of the ingredients to a medium-sized pot and stir. Bring to the boil and boil uncovered for 4 minutes. Remove from the heat. Carefully add the cooked medallions to the sauce. Allow to cool completely. Transfer to a glass dish or container, cover and refrigerate overnight.
Add the rest of the ingredients to a medium-sized pot and stir. Bring to the boil and boil uncovered for 4 minutes. Remove from the heat. Carefully add the cooked medallions to the sauce. Allow to cool completely. Transfer to a glass dish or container, cover and refrigerate overnight.
3.
The pickled fish will keep in the fridge for at least 4 days – just ensure that the fish is covered with sauce.
The pickled fish will keep in the fridge for at least 4 days – just ensure that the fish is covered with sauce.
4.
Serve with ciabatta or lightly toasted hot cross buns.
Serve with ciabatta or lightly toasted hot cross buns.
SHORT DESCRIPTION
This much-loved South African favourite, traditionally served at Easter time, is prepared with flaky Cape Hake and flavoured with aromatic curry spices.
INGREDIENTS
1 x I&J Deep Water Hake Prime Medallions 450 g pack
Cake flour, seasoned with salt and black pepper, to coat fish
125 ml oil for frying
1 large onion, sliced into rings
200 ml white vinegar
200 ml water
100 ml white sugar
½ tsp (2.5 ml) salt
7.5 ml medium curry powder
½ tsp (2.5 ml) turmeric
A pinch of ground ginger
5 black peppercorns
3 dried bay leaves
