PICKLED FISH
From tinadc 13 years agoIngredients
- 1.5 KG HAKE OR ANY FIRM WHITE fish, PORTIONED (I CUT IT IN APPROXIMATE 4CM X 4CM PIECES - BUT IT IS YOUR CHOICE) shopping list
- 7 ML salt shopping list
- 50 ML oil shopping list
- salt & FRESHLY ground black pepper shopping list
- 5 onions, CUT INTO THICK SLICES shopping list
- 2 garlic cloves, CHOPPED FINELY shopping list
- 3 CM PIUECE OF ginger, CHOPPED FINELY shopping list
- 30 ML curry powder OR masala spice shopping list
- 10 ML ground cumin shopping list
- 10 ML ground coriander shopping list
- 10 ML turmeric shopping list
- 1 cinnamon QUILL (STICK), CRUSHED shopping list
- 8 black pepper cornS shopping list
- 5 bay leaves shopping list
- 250 ML white wine vinegar shopping list
- 200 ML PURE orange juice shopping list
- 125 ML water shopping list
- 60 ML apricot jam shopping list
- 75 ML sugar shopping list
- 100 G sultanas shopping list
How to make it
- SPRINKLE PORTIONED FISH WITH THE SALT AND LET IT STAND FOR 15 MINUTES.
- RINSE THE FISH WELL AND PAT DRY WITH KITCHEN TOWEL.
- SEASON THE FISH WITH THE SALT AND PEPPER AND FRY IN THE OIL UNTIL COOKED (ALTERNATIVELY YOU CAN BAKE THE FISH AT 180C FOR 15 MINUTES OR LONGER UNTIL COOKED - I PREFER BAKED).
- DRAIN ON KITCHEN TOWEL AND SET ASIDE.
- SWEAT THE ONIONS UNTIL SOFT AND ADD THE GARLIC AND GINGER.
- FRY GENTLY FOR ANOTHER 2 MINUTES.
- PLACE LAYERS OF FISH AND THE ONION MIXTURE IN LARGE JARS OR AIRTIGHT CONTAINERS.
- HEAT THE DRY SPICES FOR ABOUT 2 MINUTES IN A LARGE DRY PAN UNTIL FRAGRANT.
- ADD THE BAY LEAVES, VINEGAR, ORANGE JUICE, WATER, APRICOT JAM, SUGAR AND SULTANA RAISINS.
- BOIL THE SAUCE FOR 10 MINUTES AND LET IT COOL DOWN SLIGHTLY.
- POUR THE SAUCE OF THE FISH MIXTURE AND REFRIGERATE FOR 3 DAYS TO DEVELOP THE FLAVOURS BEFORE SERVING.
- ENJOY
People Who Like This Dish 5
- wblake Nowhere, Us
- elgourmand Apia, WS
- choclytcandy Dallas, Dallas
- mrjwjohnson Delmar, MD
- scotslass Lexington, MA
- donone Seaford, DE
- sapa WISC RAPIDS, WI
- tinadc Cape Town, ZA
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The Rating
Reviewed by 4 people-
This sounds just like MaFa used to make it
THANK YOU!!
BIG 5 FROM MEurkyle in loved it -
Very nice recipe! Thanks
mrjwjohnson in Delmar loved it -
Very, very different. Any idea how long this will keep in the fridge? The Maleys must have had a pretty well developed culinary tradition. Thanks for a great post. RJ
elgourmand in Apia loved it
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