Cape Malay Deboned Hake and Snoek Pickled Fish

Cape Malay deboned Hake and Snoek Pickled Fish dates back to the early days of the Cape Malays, in Cape Town, South Africa.

Ingredients:

• ± 1kg Deboned Hake and Snoek slices
• Spice with Robertson’s Peri-Peri spice
• Gorimas seafood masala
• Salt and fry in shallow oil until done

this For later use

Method:

1. Slice onions in thin slices
2. Add to 750 ml white vinegar
3. 1/4 cup water
4. Add a few bay leaves and a few peppercorns
5. 1 tsp Turmeric Spice
6. 1 tsp Gorimas leaf masala
7. ½ tsp mild chili powder, salt, and sugar to taste

Method:

1. Boil until onions are soft and transparent.
2. 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
3. Put fish in a pyrex dish and pour hot onion mixture over fish and cover with a lid.
4. Enjoy

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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