Pickled Fish

Savor the tangy goodness of our Pickled Fish - a classic dish with tenderly pickled fish, boasting a perfect balance of flavors for a unique and satisfying culinary experience."

30 Mins
6 Serving(s)
Ingredients
  1. 1 kg kob (kabeljou), yellowtail or hake fillets, fresh or frozen (thawed slightly)
  2. 3 ml (½ tsp) Spur Lemon & Peri Peri Spice
  3. Freshly ground black pepper to taste
  4. 250 ml (1 cup) cake wheat flour
  5. 2 - 3 extra large eggs, lightly beaten
  6. About 125 ml (½ cup) cooking oil

Curry Sauce

  1. 15 ml (1 Tbsp) cooking oil
  2. 3 large onions, sliced into thin rings
  3. 500 ml (2 cups) brown vinegar
  4. 125 ml (½ cup) water
  5. 80 ml (1/3 cup) sugar
  6. 10 ml (2 tsp) turmeric
  7. 20 ml (4 tsp) medium curry powder
  8. 2 ml (¼ tsp) paprika
  9. 160 ml (2/3 cup) Spur Peri-Peri Sauce
  10. 4 bay leaves
  11. 8 peppercorns
  12. 3 ml (½ tsp) Spur Lemon & Peri Peri Spice
  13. Freshly ground black pepper to taste
Method
  1. Cut fish into portions. Add seasoning and black pepper to flour. Roll fish in seasoned flour then dip into beaten eggs.
  2. Heat oil in a large, heavy-based large frying pan and fry fish for about 5 minutes on each side, or until golden brown. Remove from oil and drain on paper towel.
  3. Curry sauce: Heat oil in a large, heavy-based frying pan. Add onions and sauté for a few minutes. Add all remaining ingredients and cook for 5 - 10 minutes. Remove from heat.
  4. Place drained fish portions in a deep dish and cover with onion mixture. Store covered, in refrigerator overnight, to allow flavours to develop.
Variations
  1. Serve with bread rolls or mashed potatoes.

YOU WILL NEED

Peri-Peri Sauce

500ml

Recipes