Pickled fish isn’t as complicated as you might think. Don’t take our word for it, test this recipe out for yourself.
Serves 4 – 6
- 2 x 500 g Sea Harvest Cape Whiting Steaks
- fish masala
- 4 tbsp (60 ml) cake wheat flour
- 1 – 2 tbsp (15 – 30 ml) vegetable oil
- Pickle curry sauce:
- 2 cups (500 ml) vinegar
- ½ cup (125 ml) water
- ½ – ¾ cup (125 – 187.5 ml) brown sugar
- 1 tbsp (15 ml) leaf masala
- ½ tsp (2.5 ml) turmeric
- 5 whole all spice
- 5 whole cloves
- 1 whole chilli
- 1 tsp (5ml) grated fresh ginger
- 1tsp (5 ml) minced fresh garlic
- 3 large onions, peeled and sliced into rings
- 3 bay leaves
- 1 tsp (5 ml) cake wheat flour
- Salt and freshly ground black pepper to taste
- Lightly sprinkle the fish with the masala then dust in the flour. Heat oil in a large frying pan and fry the fish on both sides until cooked through. Remove from the frying pan, drain on a paper towel and set aside to cool.
- To make the pickle curry sauce, combine the vinegar, water, sugar, leaf masala, turmeric, all spice, cloves and chilli in a saucepan and bring to the boil.
- Once the sugar has dissolved, add the ginger, garlic, onions and bay leaves. Simmer for 10 minutes. Remove from the heat and set aside to cool.
- Firstly place the fish in a deep glass dish and then add on top the onions. Lastly pour the sauce over.
- Cover and then refrigerate for 3 days before enjoying. Serve with freshly baked bread or hot cross buns.
This pickled fish can remain refrigerated for up to 2 weeks.