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LOCATION: Recipes >> Preserving Meats >> Pickled Fish 04

Print this Recipe    Pickled Fish 04

Pickled Fish
8 to 12 portions

4 lbs fish fillets (kabeljou, snoek or yellowtail, you can also use
hake), skin removed, filleted and divided into portions
sunflower oil for shallow frying
3 cups dark vinegar
3/4 cup and 1 Tbsp water and brown sugar
1 tablespoon turmeric
a couple of black peppercorns
2 Tbsp curry powder (mild, medium or strong, to taste)
4 large onions, thickly sliced into rings
8 bay leaves
1 to 3 fresh chili, seeds removed and finely chopped
1 teaspoon finely chopped fresh ginger
1/2 cup smooth apricot jam
1 tablespoon flour
salt and black pepper

Fry fish in hot oil until just done, remove and place on paper
towels to drain. Set aside and leave to cool. Put all the ingredients,
except for the fish and the flour into a saucepan. Bring to the
boil and let it simmer for about 10 minutes.(The onion must not go
soft) Mix the flour with a little water to form a paste and stir
into the sauce. Bring to the boil, stirring frequently When the
sauce has thickened, remove from heat. Place a layer of fish in a
non-metal dish and, using a slotted spoon, scoop some of the onion
from the sauce and pour over fish layer. Repeat with second layer.
Then pour the sauce over the fish. Let it cool, then place in
refrigerator. Wait at least 24 hours before serving, but usually
at its best between three and seven days. Whole wheat bread and a
plain green salad go well with this dish.

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