PICKLED FISH RECIPE

[Nat Quinn]

From My Kitchen To Yours – keeping our heritage alive

Ingredients:
10 pieces of firm fish of choice.
Traditionally snoek or yellow tail fish is used. Any firm fish will do
1 tsp salt
1/4 cup sunflower oil to fry fish
1 -2 cup brown vinegar depends how runny you like your sauce
1/2 cup water
1/4 cup sugar or more
3 large onions, sliced
1 – 2 tsp whole peppercorns
1 teaspoon chilli flakes optional
2 tablespoons curry powder
1/4 tsp dry ginger
2 tsp fish masala to spice the fish
Few green chillies slit in half (optional)
5 bay leaves

Method:
Clean and drain the fish.
Wipe the fish dry with a clean kitchen towel.
Season fish with salt and fish masala.
Heat a large saucepan over medium to high heat.
Add the ¼ cup of oil. When the oil is warm, fry the fish few minutes on each side or until the fish is cooked thoroughly. Remove and set aside.

Wipe the pan with kitchen towel to remove the residue from the pan. Add the liquids, sugar and spices, bring to boil. Add sliced onions and turn heat low and simmer for about five minutes. Turn off heat and let it cool down.

Arrange the fish chunks in a Pyrex or glass dish, and pour the sauce over.
Cool down. Cover, and refrigerate for a day or two before eating for the flavours to develop.
The flavour improves the longer it’s left before eating and will keep up to 2 weeks in the refrigerator. Ours never keeps for a week.
Serve cold with crusty buttered bread however my children love to warm it in the microwave.

Enjoy

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