EASY PICKLED FISH

1 kg firm white fish (kingklip or hake), whole or cut into portions
30 ml olive oil
2 brown onions, finely diced
1 garlic clove
minced thumb-sized piece fresh ginger, grated
½ teaspoon fennel seeds, crushed
5 ml whole coriander seeds, crushed
5 ml garam masala
10 ml ground turmeric
15 ml curry powder
5 ml salt
3 tablespoons sugar
3 bay leaves
1 ½ cup white wine vinegar
300 ml water

Heat the olive oil in a large saucepan and sauté the onions for about 10 minutes until soft and translucent.
Add the garlic and ginger and cook for a further 2 minutes.
Now add all the spices and cook for a further 3 minutes.
Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes.
Place the fish carefully in the pan and spoon the sauce over the fillet. Cover and simmer for 20 minutes until cooked through.
Lift the fish carefully from the pan with a fish slice and place in a non-metallic dish.
Transfer the sauce to a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film.
Chill for 2-3 days.

Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Bam