Pickled Fish
Traditionally served on Easter, make sure you use good quality, firm fish
Makes enough for: 1 batch pickled fish
Ingredients
For the pickled fish
- 450 g fish medallions
- 10 mls fish masala
- 30 g seasoned flour
- 30 mls canola oil
for the curry sauce
- 500 mls vinegar
- 125 mls water
- 95 g fructose
- 15 mls fish masala
- 2.5 mls turmeric
- 5 all spice berries
- 5 whole cloves
- 1 red chilli
- 2.5 cm fresh root ginger, peeled and grated
- 2 cloves garlic, crushed
- 1 onion, peeled and cut in half and thinly sliced
- 3 bay leaves
- Salt and freshly ground black pepper to season
Method
For the pickled fish
- Pat dry the fish fillets
- Mix the masala into the flour
- Dust each piece of fish until well coated
- Place the oil into a large frying pan and heat on a medium to high temperature
- Pan fry the fillets until cooked through
- Remove from the heat, place onto paper towel to drain and leave to cool
for the curry sauce
- Place the vinegar, water, fructose and dry spices into a sauce pan
- Bring to a boil, stirring until the sugar has dissolved
- Add the ginger, garlic, onions and bay leaves
- Reduce the heat slightly and leave to simmer for 10 minutes
- Remove the chilli, remove from the heat and set aside to cool
- Place the fish into a deep dish
- Season to taste
- Cover with the curry sauce
- Cover and leave in the fridge for 3 days for the flavours to develop