Easter lunch should be tasty and interesting. Try something you do not eat regularly, and include it in your list of delicious recipes. Without a doubt you will certainly enjoy pickled fish especially for those who love sea food or enjoy hake. This recipe is one to try out:
- 1kg firm white fish (king-klip or hake), whole or cut into portions
- 30ml olive oil
- 2 brown onions, finely diced
- 1 garlic clove, minced
- thumb-sized piece fresh ginger, grated
- ½ teaspoon fennel seeds, crushed
- l5m whole coriander seeds, crushed
- 5ml garam masala
- 10ml ground turmeric
- 15ml curry powder
- 5ml salt
- 3 Tablebspoons sugar
- 3 bay leaves
- 1 and 1/2 cup white wine vinegar
- 300ml water
Heat the olive oil in a large saucepan and sauté the onions for about 10 minutes until soft and translucent.
Add the garlic and ginger and cook for a further 2 minutes.
Now add all the aromatics (spices) and cook for a further 3 minutes.
Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes.
Place the fish carefully in the pan and spoon the sauce over the fillet. Cover and Simmer for 20 minutes until cooked .
Lift the fish carefully from the pan with a fish slice and place in a non-metallic dish.
Transfer the sauce to a processor and blitz until smooth. Pour the sauce over the fish and cover with glad wrap.
Chill for 2 to 3 days in the refrigerator.
Serve the pickled fish at room temperature with red onion pickle if you wish and crusty baguettes alongside.