Pickled Fish with Organic White Wine Vinegar

Pickled Fish with Organic White Wine Vinegar

Preparation time: 20 mins

Cooking time: 20 mins

Serves: 8

Ingredients:

  • 250ml water
  • 500ml Safari Organic White Wine Vinegar
  • 1 Tbsp Cape Malay Curry Powder
  • 1 Tbsp Fish Masala/li>
  • 2 tsp turmeric
  • 2 tsp black peppercorns
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 6-8 allspice berries
  • 2 tsp salt
  • 6-8 bay leaves
  • 1 Tbsp fresh ginger, finely grated
  • 150g sugar
  • 4 large brown onions, sliced into rounds
  • 1 kg kingklip, cape whiting, or another firm white fish
  • 1 cup flour
  • 1 tsp salt
  • 1 tsp turmeric
  • Neutral vegetable oil, for frying
  • Freshly baked white bread, to serve
  • Apple and cabbage slaw, to serve

Method:

  • In a large pot over medium heat, combine the water and Safari Organic White Wine Vinegar.
  • Add the curry powder, masala, turmeric, peppercorns, coriander seeds, cumin seeds, allspice berries, salt, bay leaves,
    ginger and sugar. Bring to a simmer.
  • Add the onions, stir and cook for 5 minutes until just tender. Switch off the heat and set aside.
  • Cut the fish into ± 5cm pieces. Whisk together the flour, salt and turmeric. Take the fish pieces and dust them in the
    seasoned flour.
  • Heat a little neutral frying oil in a large frying pan for shallow frying. Fry the fish in batches until lightly golden and just
    cooked through. About 2 minutes per side. Remove from the oil and place on a rack lined with paper towel. Once
    drained, place in a large glass or ceramic dish. (Something non-reactive)
  • Pour the onions and pickling liquid over the fish. Allow to cool and then wrap up or place a lid on the dish.
  • Leave to pickle in the fridge overnight and allow the flavours to develop.
  • To serve: Spoon pickled fish over a chunky slice of fluffy white bread. Drizzle over plenty of the curried Safari Vinegar
    sauce.
  • Serve with slaw on the side and enjoy!

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