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#WFD – Pickled fish
Cool and spoon into a non-metal container and store covered in the fridge.
POLOKWANE – Today is Good Friday and many South Africans’ tables will be set with Pickled Fish.
Pickled Fish is a favourite South African recipe, particularly in the Western Cape where it is known as Kaapse Kerrievis. This classic dish of fish, pickled in vinegar and flavoured with curry spices, is traditionally eaten every Easter, on Good Friday, with Hot Cross Buns.
Ingredients
- 1.5kg hake fillets (frozen)
- flour (for coating fish)
- oil (for frying)
- 4 large onions, sliced into rings
- 750ml white or brown vinegar
- 500ml water
- 750ml brown sugar
- 30ml rajah medium curry powder
- 10ml Robertsons Turmeric
- 10ml salt
- 5ml Robertsons Ginger
- 16 black peppercorns
- 45ml KNORR Brown Onion Soup (mixed with a little water to form a smooth paste)
Method
- 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.
This recipe was provided by What’s for Dinner.
