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Easter Pickled Fish

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Ingredients
  

  • 2kg fillet of fish (hake) (cut into portions)
  • Regular flour seasoned with salt and black pepper and a good pinch of paprika.
  • 1/2 cup sunflower or canola oil
  • 4 large onions, peeled, cut in half and then into thick slices
  • 1/4 cup sunflower or canola oil
  • 4 tbs aromatic mild curry powder
  • 2 tsp turmeric
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 2 tbs sugar
  • 1 Tbs fresh ginger (diced finely)
  • 3 bay leaves
  • 2 tsp sea salt
  • 2 tbs whole black peppercorns
  • 2 cups white wine vinegar
  • 1 cup water

Instructions
 

  • Fry the Fish
  • Pat the fish dry and dip into the seasoned flour.  
  • Fry in the hot oil for about 3-4 minutes on each side or until golden brown and cooked through.  Drain on paper towels and leave aside until needed.
  • Make the Pickle
  • Fry the onions in the oil until they are transparent. The onions must not brown at all.
  • Fry on low heat to avoid this from happening.
  • Add in the spices, sugar and salt.
  • Simmer over gentle heat then add in the vinegar, water and bay leaves. 
  • Over medium to high heat bring this to boil, then turn down the heat and let it simmer for a few minutes.
  • Build up layers of fried fish and pickle liquid in a large glass dish.
  • Cover loosely and allow to cool completely.  Refrigerate for at least 3 days before serving.
  • Serve the pickled fish at room temperature with crusty bread rolls. 
  • Perfect for mopping up all that golden turmeric sauce.