Saturday, February 6, 2010

Now if there is one thing that is truly good on a fresh piece of thick cut bread with butter it has to be Pickled Fish "yummy"

As South African as can be Pickled fish was always found in the fridge at home. A great snack late at night after you have sneaked into the house drunk as a skunk. Good stuff really good stuff Yummy

Pickled Fish

2 kilograms firm-fleshed white fish eg. yellowtail

  • 4 large onions, sliced
  • 750 milliliters vinegar
  • 125 milliliters water
  • 20 milligrams salt
  • 125 milligrams sugar
  • 40 milligrams curry powder
  • 15 milligrams turmeric
  • 2 milligrams cayenne pepper
  • 1 piece crushed root ginger
  • 10 coriander seeds
  • 5 lemon or bay leaves

Clean and fillet the fish and cut it into portions. Combine all the other ingredients in a deep saucepan and simmer for 20 minutes. Add the fish and simmer for a further 20 minutes, taking care not to break the fish. Remove with a slotted spoon and layer into a glass dish. Pour the curry sauce over. Leave to cool, then cover tightly and leave to mature in the refrigerator for at least 3 days before use, but preferably longer.
Serve with brown bread and butter.