Pickled Fish

 Pickled fish isn’t as complicated as you might think. Don’t take our word for it, test this recipe out for yourself.

Serves 4 – 6  

Ingredients:

• 2 x 500 g Sea Harvest Cape Whiting Steaks
• fish masala
• 4 tbsp (60 ml) cake wheat flour
• 1 – 2 tbsp (15 – 30 ml) vegetable oil
• Pickle curry sauce:
  • 2 cups (500 ml) vinegar
  • ½ cup (125 ml) water
  • ½ – ¾ cup (125 – 187.5 ml) brown sugar
  • 1 tbsp (15 ml) leaf masala
  • ½ tsp (2.5 ml) turmeric
  • 5 whole all spice
  • 5 whole cloves
  • 1 whole chilli
  • 1 tsp (5ml) grated fresh ginger
  • 1tsp (5 ml) minced fresh garlic
  • 3 large onions, peeled and sliced into rings
  • 3 bay leaves
  • 1 tsp (5 ml) cake wheat flour
  • Salt and freshly ground black pepper to taste

Method:

1. Lightly sprinkle the fish with the masala then dust in the flour.  Heat oil in a large frying pan and fry the fish on both sides until cooked through.  Remove from the frying pan, drain on a paper towel and set aside to cool.
2. To make the pickle curry sauce, combine the vinegar, water, sugar, leaf masala, turmeric, all spice, cloves and chilli in a saucepan and bring to the boil. 
3. Once the sugar has dissolved, add the ginger, garlic, onions and bay leaves.  Simmer for 10 minutes.  Remove from the heat and set aside to cool.
4. Firstly place the fish in a deep glass dish and then add on top the onions.  Lastly pour the sauce over.
5. Cover and then refrigerate for 3 days before enjoying.  Serve with freshly baked bread or hot cross buns. 

This pickled fish can remain refrigerated for up to 2 weeks.