JJ’s Pickled Fish

Name: JJ’s Pickled Fish
Total time: 3600 s
Yield: 6 - 8 servings
Cuisine: South African
Ingredients: 2 kg firm white fish fillets. (I use yellow tail); 2 teaspoon Salt; 2 teaspoon Ground black pepper; 200 ml flour; Oil for frying; 2 cup White vinegar; 1 cup Brown vinegar; 1 1/2 cup Water; 1 cup Sugar; 2 teaspoon Turmeric; 2 tablespoon Curry powder; 2 teaspoon Ground cumin; 1/2 teaspoon Salt; 2 teaspoon Black peppercorns; 4 Onions, peeled and sliced; 1 tablespoon Ginger, grated; 1 teaspoon Garlic, crushed; 3 Bay leaves

JJ @JJduPlessis1

Cape Town

This is sweet and savoury dish. If you like a little heat, you can add some chilli powder.

JJ @JJduPlessis1

Cape Town

This is sweet and savoury dish. If you like a little heat, you can add some chilli powder.

Saved

Ingredients

1 hour

6 - 8 servings

The Fish:
2 kgfirm white fish fillets. (I use yellow tail)
2 teaspoonSalt
2 teaspoonGround black pepper
200 mlflour
Oil for frying
The Curry Sauce:
2 cupWhite vinegar
1 cupBrown vinegar
1 1/2 cupWater
1 cupSugar
2 teaspoonTurmeric
2 tablespoonCurry powder
2 teaspoonGround cumin
1/2 teaspoonSalt
2 teaspoonBlack peppercorns
4Onions, peeled and sliced
1 tablespoonGinger, grated
1 teaspoonGarlic, crushed
3Bay leaves

Saved

Steps

1 hour

1

The fish:
2

Remove the skin of the fish and cut the fish into portions (about 5cm by 5cm).
3

Season the flour with salt and pepper.
4

Dust the fish with the flour.
5

Heat oil in a large frying pan and fry the fish on both sides until cooked through (don’t overcook).
6

Drain on paper towel or rack.
7

Make the curry sauce:
8

Combine the vinegar, water, sugar, turmeric, curry powder, cumin salt and peppercorns in a large saucepan. Bring to the boil.
9

Add the onions, ginger, garlic and bay leaves.
10

Simmer for approximately 10 minutes. If you want crunchy onions, you can remove them now. If you prefer them softer you can leave them in. Taste and balance the sugar and vinegar to suit your taste, ad more if needed.
11

Mix 1.5 tablespoon flour into a little of the sauce. Then stir into the sauce, keep stirring until it thickens. Simmer on a low heat for about 15 minutes.
12

Let the sauce cool to almost room temperature.
13

Layer the fish and onions in a glass dish (starting with onions). Pour the sauce over. Cover, cool and then refrigerate.
14

Let the fish stand for at least 4 days before eating. Pickled fish con be kept for up to 1 month, stored in an airtight glass container, in the fridge.