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!