I’ve seen a few requests for pickled fish. This was my first attempt, I used my mum’s recipe with a few delicious twists. My husband couldn’t wait until Friday and tasted it today, he said it’s the best he’s tasted, who am I to argue
1kg frozen boxed hake (10 medium pieces)
Mixture of butter and olive oil to fry (you can use normal cooking oil if you prefer)
1/2 cup flour
1/2 cup maizena (cornstarch)
1/2 tsp Kashmiri chilli powder
Salt and pepper to taste
4 large onions sliced into rings
1/2 cup of water
1&1/2 cup white vinegar
a few bay leaves
1 tsp black peppercorns
1 star anise
3/4 cup brown sugar (more or less depending on your preference)
1 tsp of salt
2 tbs Kashmiri chilli powder
1 tsp dhania jeera powder
1 tsp turmeric
Pinch saffron (optional)
Mix together coating ingredients, lightly dust fish in coating and fry until cooked (as per box instructions).
Boil sauce ingredients on high for 5 minutes until slightly thickened.
Switch stove off and leave on hot plate until fish is fried.
Place half sauce in a large casserole, place fried fish on top and cover with remaining sauce.
Cool completely and then cling wrap casserole and place lid on top.
Store in fridge until ready to serve.
Prepared, tried and tested by: Irene Dasari
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