Subj : Woolworth's Top 10 - 07
To : All
From : Dave Drum
Date : Tue Apr 02 2024 04:27 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Cape Malay-Style Pickled Fish
Categories: Seafood, Vegetables, Herbs, Curry
Yield: 5 servings
2 tb Olive oil
5 lg Onions; in thin rings
1 x 3 cm piece fresh ginger;
- grated
4 cl Garlic; crushed
5 ts Mild curry powder
2 ts Turmeric
6 Bay leaves
1 ts Whole allspice or allspice
- powder
1 ts Coriander seeds
1 ts Whole cumin or cumin powder
1 Litre white vinegar
300 g Sugar
2 kg (4 1/2 lb) kingklip;
- butterflied
+=OR=+
2 kg (4 1/2 lb) deep-sea hake
- fillets, cut in portions
Salt & fresh ground pepper
Flour; for dusting
In a stainless-steel saucepan over a medium heat, add 1
T oil and, when hot, gently sauté the onion until
translucent. Add the ginger, garlic and spices and fry
gently for a few minutes, or until fragrant.
Add the vinegar and sugar and stir until the sugar has
dissolved. Simmer for 20 minutes. Meanwhile, dust the
fish with the seasoned flour and pat off any excess.
Heat 1 TB oil in a heavy-based frying pan and, when hot,
fry the fish until golden but still succulent.
Place a layer of fish in a deep sterile glass or
non-metallic container and pour a little of the hot
sauce over it, to cover. Continue layering fish and
sauce until all the fish is covered. Cool, then chill
until ready to serve.
Published in Woolworth's Taste Magazine
Recipe by: TASTE Test Kitchen
Serves: 4 to 6
RECIPE FROM:
https://taste.co.za
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