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Cape Malay deboned Hake and Snoek Pickled Fish

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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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