Pickled fish

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 (⅓ c) white wine vinegar

• 80 ml (⅓ 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.

6 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.

#pickled #fish #inmaak