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

This entry was posted in Jams, Pickles and Chutney, Seafood and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

4 thoughts on “Gail’s Easter Pickled fish

  1. Pingback: KITCHEN

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