Jenny from the Block joins Aden on the line this morning. She’s been parading in her pajamas each day in the kitchen, cooking up a storm.
Since Easter is approaching fast, just a few days away, Jenny is giving tips around pickled fish. There is still time to make that pickled fish and allow it to stand and soak till Friday. Don’t forget to take note that your sauce must have the perfect balance with suga, vinegar and borrie, its very important.
Jenny starts her dish off like she’s making a curry, fry your fish first in all the delicious spices and vinegar. Jenny loves to cook her onions too but not too much because you still want them nice and crunchy.
But let us not say too much, have a listen to how Jenny makes her pickled fish:
