FATIMA’S PICKLED FISH


FATIMA’S PICKLED FISH
10 – 15 pieces of fish (I’m using hake)
6 / 8 large onions, chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
some peppercorns
coriander seeds
1/2 cup of sugar
2 teaspoon of salt
2 tablespoons of masala
2 teaspoons of turmeric
some cake flour
You may use pickled fish masala
Season fish with 1 teaspoon of salt and fish masala and some turmeric or Packo masala, dip the seasoned fish in a little cake flour and then fry in shallow oil for about two minutes on each side, depending on thickness of fish. Place in a big bowl and set aside.
In a medium sized pot on high heat, add the water and vinegar, bay leaves and peppercorns, turmeric and fish masala or Packo masala (pickle fish masala you may use) and the remaining salt. Bring to the boil and add the sliced onions and sugar. Simmer for 8 to 10 minutes until all the flavours has infused into onions. Remove the pot from the heat and pour the sauce over the fish in the bowl. Wait to cool. Cover and place in fridge until ready to eat. Enjoy!
Source: Cape Malay Cooking with Fatima Sydow
Photo: Marlene Vos Damster


