Description
There is something truly comforting about Pickled Fish. The combination of tangy vinegar, sweet onions, aromatic spices, and tender fish makes it a staple for festive tables and a nostalgic taste of home.
Ingredients
Units
Scale
- 750 g hake fillets or any firm white fish, cut into small portions
- 125 g flour
- Salt and pepper
- Oil for frying
- 2 large onions, thinly sliced
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1/4 cup sugar
- 4 bay leaves
- 5 ml salt
- 1 1/2 tsp black peppercorns
- 4 whole cloves
- 1 tsp turmeric
- 1/4 tsp ground ginger
- 1 tbsp Packo masala curry powder
- 4 tsp Cornflour (Maizena) mixed with 4 tsp water
Instructions
- Season the 750 g hake fillets with salt and pepper. Dredge in 125 g flour.
- Heat oil in a frying pan and fry the fish until golden and cooked through. Drain on paper towels.
- In a saucepan, add 2 sliced onions, 1 1/2 cups white vinegar, 1 1/2 cups water, 1/4 cup sugar, 4 bay leaves, 5 ml salt, 1 1/2 tsp black peppercorns, 4 cloves, 1 tsp turmeric, 1/4 tsp ground ginger, and 1 tbsp Packo masala curry powder.
- Boil on medium heat for 10 minutes. Remove from heat and allow to cool slightly.
- Mix 4 tsp Cornflour with 4 tsp water to make a paste and stir into the sauce to thicken if needed.
- In a glass Pyrex dish, layer half the sauce, then the fried fish, then the remaining sauce.
- Refrigerate with a lid. Keeps up to 1 month.
Notes
Created, prepared, tried, and tested by Gail
