Pickled fish
This wonderful sweet and spicy South African heritage dish is traditionally eaten around Easter time. Our version is delicious, and so easy to make.
Feeds
4People
Preparation time
45Min.
easy
Ingredients
- ungrouped
- 1.5 kg hake fillets (frozen)
- flour (for coating fish)
- 2 cups oil (for frying)
- 4 large onions, sliced into rings
- 750 ml white or brown vinegar
- 500 ml water
- 750 ml brown sugar
- 30 ml Rajah medium curry powder
- 10 ml Robertsons turmeric (tumeric)
- 10 ml salt
- 5 ml Robertsons ginger
- 16 black peppercorns
- 45 ml Knorr brown onion Soup (mixed with a little water to form a smooth paste)
Preparation method
- ungrouped
- Coat the frozen fish in flour and pan-fry in heated oil until cooked.
- Drain on paper towel and set aside.
- In a large saucepan mix all the ingredients for the curry sauce except the Knorr Brown Onion Soup.
- Boil uncovered for 5 minutes.
- Add the cooked fish and the Knorr Brown Onion Soup.
- Stir gently until the sauce thickens then allow to simmer for a further 5 minutes.
- Cool and spoon into a non-metal container.
- Store covered in the fridge.
Nutrition
- Nut Free
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