Cape Malay deboned Hake and Snoek Pickled Fish
± 1kg Deboned Hake and Snoek slices
Spice with Robertson’s Peri Peri spice
Gorimas seafood masala
Salt and fried in shallow oil until done
Slice onions in thin slices
Add to 750 ml white vinegar
1/4 cup water
Add few bay leaves and a few peppercorns
1 tsp Turmeric Spice
1 tsp Gorimas leaf masala
½ tsp mild chili powder, salt, and sugar to taste
Boil until onions are soft and transparent.
Add 3 tsp Maizena (Corn starch) to a little water, smoothen to a paste and add to onion sauce as this will thicken the sauce
Put fish in a pyrex dish and pour hot onion mixture over fish and cover with a lid.
Cape Malay deboned Hake and Snoek Pickled Fish dates back to the early days of the Cape Malays, in Cape Town, South Africa.
Prepared, tried and tested Feriel Sonday
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