Gail’s Easter Pickled fish

TRH Gail's Easter Pickled fish.jpg

750 g hake/kingklip/yellowtail fillets or any other firm fish fillets cut into small portions
125 g flour
Salt and pepper
Oil for frying

Season fish, dredge in flour then fry in heated oil. Drain on paper towels.
In a saucepan add 2 large onions sliced thinly,
1½ cups white vinegar,
1½ cups water,
1/4 cup sugar,
4 bay leaves,
5 ml salt,
1½ tsps black peppercorns,
4 whole cloves,
1 tsp turmeric,
1/4 tsp ground ginger,
1 tbsp Pakco masala curry powder.

Boil on medium heat for 10 mins. Remove and set aside to cool slightly.

Add 4 tsp cornflour, 4 tsp water mixed into a paste.
Add to sauce to thicken if required.
Layer half of sauce in glass Pyrex bowl, layer the fish then add remaining sauce over the fish. Refrigerate.
Can keep up to 1 month in the fridge in container with a lid on.

Prepared, tried and tested by: Gail Haselsteiner


4 thoughts on “Gail’s Easter Pickled fish

  1. Pingback: KITCHEN

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s