WARM CHAKALAKA PICKLED FISH
- KOO
- Feb 27, 2016
- 2 min read
INGREDIENTS:
Sauce
3 tbsp oil 2 large onions, sliced in rings 1 tsp garlic, crushed ½ cup red pepper, thinly sliced and halved ½ cup green pepper, thinly sliced and halved 3 tsp medium curry powder 1 tsp tumeric 1 ml cloves 1 ml nutmeg 4 bayleaves 1 tin KOO Sauerkraut 1 tin KOO Chakalakka Hot and Spicy 3 tsp brown sugar 250 ml vinegar 750 ml vegetable or fish stock 2 tsps fresh coriander, chopped (optional) Seasoning 10 to 15 pieces medallions of fish 1 egg 250 ml milk Seasoned flour Oil
KITCHEN GADGETS:
Fryer, pot, oven-dish
METHOD:
Preheat the oven to 180°C Fish Preparation: Heat the oil in a deep fryer or in a deep saucepan. Temperature, as you can measure, should be around 170°C. Dip portions of fish into the egg/milk and then into the flour. Fry until cooked and lightly golden brown all over. Drain on paper toweling and then place in an oven proof dish in a single layer. Sauce: Heat the oil in a deep pot, add onions, garlic, red and green peppers and saute’ for 5 minutes. Add the spices and bayleaf and mix well, allow to cook a further few minutes. Add the sauerkraut, chakalakka, sugar, vinegar and stock, mix well. Bring to the boil and allow to simmer uncovered for 5 minutes. Adjust the seasoning with salt and pepper if required. Stir in the fresh coriander. Pour the sauce over the fish, ensure the fish is well covered with the sauce. Bake fish uncovered in the oven for 15 minutes. This allows for the sauce to be absorbed by the fish. Serve warm with fluffy mash or pap.
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