There are many recipes for this flavoursome pickled fish dish, most of which tend to use lots of vinegar and curry. Give this one a try:
Ingredients
- 500 gram firm, white fish fillets
For the sauce
- 1 large onion (or 2 small onions), sliced
- 1 teaspoon mild curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ginger
- 1/4 teaspoon ground coriander
- 2 bay or lemon leaves
- 1/2 cup wine vinegar
- 1/3 cup water
- 3 to 4 tablespoons brown sugar
- 2 teaspoons corn flour
- Salt and black pepper to season
Method
- Lightly season the fish with salt before baking for 15 to 20 minutes at 180°C, until cooked through.
- Cut the fish fillets into smaller portions.
- Heat a little oil in a pan or saucepan, add onion and fry until they start to soften.
- Add curry powder, turmeric, ginger and coriander and stir through.
- Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved
- Season with ground pepper and salt to taste.
- Combine the cornflour with a little water into a paste and stir into sauce. Allow the sauce to simmer gently, while stirring, for 5 to 10 minutes until it has thickened.
- Let the sauce cool down.
- Pack the fish fillets in layers in an airtight container, covering each layer with sauce.
- Cover and allow to marinade in the fridge for 2 to 3 days before eating.
- Serve with freshly baked wholemeal bread and green salad.
