PICKLE FISH FROM PAMMY’S KITCHEN
2 kg stockfish or 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 in to portions.
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.
Then add all spices and warm thru till you can smell the flavours.
Then add vinegar and sugar. Stir till sugar is melted and simmer for 30 minutes.
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 stand.
When completely cool store in fridge. Ready to eat in 24 hours. Better flavour the longer it stands.
You can add a chilli or two if you want more heat. Fry with onions.
Recipe posted by Pam Mc Allister
Photo: Pam Mc Allister