ELIZE’S PICKLED FISH FINGERS
Elize: “Visvingers is nie so kompak soos ferm vis nie, en dit is oornag gemarineer in sous, gereed vir gebruik… en my uitslag… sal dit enige tyd weer maak, heerlik, só gou en maklik en baie ekonomies.” Mens kan die resep ook gebruik vir kerrievis – gebruik vis van jou keuse ekwivalent aan die volume van die visvingers.
WARNING IF YOU ARE FAINTHEARTED, USE LESS WHITE PEPPER
- 32 fish fingers
- 4 onions, sliced
- 1 teaspoon white pepper
- 1 tablespoon turmeric
- 3 tablespoons curry powder
- 750 ml brown vinegar
- 125 ml water
- 125 ml sugar
- 2 teaspoons salt
- 5 ml cumin
- 1½ cm ginger, finely chopped
- 2 cloves garlic, finely chopped
- 4 tablespoons apricot jam
- 2 tablespoons peach chutney
- 15 ml coriander seeds
- 6 lemon tree leaves, crushed
- 15 ml fish masala powder
- 15 ml Maizena, mixed with a little bit of water
Spray a baking tray with cooking spray and bake fish fingers in preheated oven, 200 °C for 15 minutes, drain on paper towels.
Heat vinegar and water over medium heat; add onions and rest of ingredients, except the Maizena.
Simmer for 30 minutes.
Add Maizena and simmer for another 10 minutes, whilst stirring to thicken the sauce. Do not make the sauce too thick.
Transfer fish fingers to a glass dish and pour hot sauce over, allow to cool.
Refrigerate overnight.
It will be ready the next day and can last up to five days in the refrigerator.
Recipe and photo: Elize de Kock
