Sunday, May 9, 2010

Pickle Fish

Pickle fish again is a Southern African speciality and is served Easter time on Good Friday. I don't mind eating it anytime of the year, it is that wonderful. For those of you not familiar with this dish it is kind of like a curried fish that can be eaten hot or cold and at least 2 days after preparation.

I have tried so many recipes for Pickle Fish this has got to be the best so far.

Serves 4-6 people

1kg plain cod/ hake/ whiting fish (not smoked)
6-8 medium fresh and firm onions cut into thick rings
1/2 cup white vinegar
2 cups water
1/2 cup sugar
1 tbsp tumeric
1 tsp curry powder
1/2 tsp chilli powder
1 tsp cloves
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp black peppercorns
2 cinnamon sticks
2 bay leaves
1 tbsp salt
2 beaten eggs (for dipping fish)
1 cup flour (for dipping fish)
cooking oil

Cut up fish into good chunky 8cm x 8cm pieces. 
Dip fish into egg and coat in flour. Do this twice as to create a double coating.
In a pan fry fish on both sides until golden brown. Do not over fry as it will dry out the fish.
Place fish in a pyrex dish that you will be storing it in. 
In a pot add about 6 tbsp cooking oil. Heat the oil and fry the seeds only till you can smell the aroma. 
Add onions and powder spices and sauté lightly. 
Add water, sugar, vinegar and salt. Simmer on a medium heat for 15 mins. 
Allow the mixture to cool down and pour over the fish. 
Cover with cling film and leave in the fridge for at least 2-3 days.

Serve with hot cross buns.

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