Celebrate Good Friday with pickled fish
Pickled fish is a favourite among South Africans. The classic dish is made with fried fish.
GOOD FRIDAY is a day of good faith and good food.
Traditionally, since meat is not allowed to be eaten on the holy day, Catholic homes are filled with aromatic and spicy hot cross buns and delicious pickled fish.
After Good Friday mass, families will go home in a hurry knowing that mum’s pickled fish is cooled and ready to eat.
Pickled fish is a favourite among South Africans. The classic dish is made with fried fish, A good choice would be kingklip,kabeljou, barracuda or yellow-tail. It’s pickled in vinegar and curried spices.
Recipe by Fazila Olla-Logday
Ingrediants
For the Fish
500 gram firm, white fish fillets (see notes below)
1 tablespoon curry powder
Salt to taste
3 tablespoons oil
For the Sauce
3 tablespoons oil
3 medium onions sliced into rings
2 cloves garlic sliced
1 teaspoon mustard seeds
6 whole peppercorns
1 tables curry powder
1 teaspoon turmeric
3 bay or fresh lemon leaves
½ cup wine vinegar
½ cup water
2 tablespoons brown sugar
1 teaspoon corn flour
Salt
Instructions:
Lightly season the fish with salt and curry powder and coat with oil before baking for 15 to 20 minutes at 180°C, or until cooked through.
For the sauce, heat the oil in a saucepan, add onion rings and fry for a few minutes (it should it retain a good crunch).
Season with salt to taste.
Let the sauce cool down.
Cover and refrigerate for at least 24 hours before eating.
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