PICKLE FISH FROM PAMMY’S KITCHEN
- 2 kg hake
- 5 big onions, sliced in circles
- thumbnail knob of ginger, grated
- 4 teaspoons garlic
- salt and pepper, to taste in fish
- 3 tablespoons Rajah mild curry powder
- 2 teaspoons turmeric
- 1 teaspoon allspice (10 balls if whole)
- 1 teaspoon fine cumin
- 1 teaspoon fine coriander seed
- 1 teaspoon whole black peppercorns
- 6 bay leaves
- 750 ml brown vinegar
- 1 cup brown sugar
- seasoned flour for fish
- oil for frying
Clean and wash fish. Slice into portions. Add salt and pepper and leave to rest.
In a big pot on low heat fry onions, garlic and ginger till just soft. Do not brown. Don’t use too much oil.
Add all spices and warm thru till you can smell the flavours.
Add vinegar and sugar. Stir till sugar is melted and simmer for 30 minutes.
Put aside.
Dust fish with seasoned flour and shake off excess.
Fry on medium heat till brown; about 5 min each side.
Drain on kitchen paper.
Pack into glass or ceramic dish in layers – one layer onions one layer fish.
Pour remainder of juice over and let it stand.
When completely cool store in fridge.
Ready to eat in 24 hours. Better flavour the longer it stands.
Note:
You can add a chilli or two if you want more heat. Fry with onions.
Recipe and photo: Pam Mc Allister
