OUMA’S PICKLED FISH
Esme Badenhorst
Ingredients
1,7 kg Yellowtail, cleaned, filleted and cut into slices
Oil
6 Bay Leaves
6 large Onions, sliced into rings
3 cups Brown Vinegar
1 cup Water
¾ cup Sugar
1 tblsp Turmeric
3 tblsp Curry Powder
2 rounded Tblsp Flour
1½ tsp Salt
1 tblsp Black Peppercorns, freshly ground black pepper
1 cup Sultanas (optional)
Method:
Fry fish cubes in oil for about 1½ minutes on each side until just cooked through.
Season well with salt and pepper and set aside.
Simmer onions in vinegar, water, bay leaves, sugar, turmeric, curry powder, salt and peppercorns for 10 – 12 minutes until they are just cooked, but still crisp.
Thicken the sauce with flour mixed to a smooth paste with a little of the hot sauce.
Place layers of fish, onions and sultanas in an airtight container (or jars).
Pour sauce over and refrigerate.
After 3 days, the fish will be ready to eat, and it will keep for six months.
To Bottle:
Place layers in jars
Pour enough sauce over to cover entirely and fill the jar.
Release any all bubbles, Put lid on and seal immediately.
Will keep on the shelf in dark cool place.
Once opened, keep in refrigerator.
Alternatives:
Kingklip, Cape Salmon, Kabeljou, Musselcracker, Leervis, Mackerel, Snoek, Spanish Mackerel.
Esme Badenhorst
Ingredients
1,7 kg Yellowtail, cleaned, filleted and cut into slices
Oil
6 Bay Leaves
6 large Onions, sliced into rings
3 cups Brown Vinegar
1 cup Water
¾ cup Sugar
1 tblsp Turmeric
3 tblsp Curry Powder
2 rounded Tblsp Flour
1½ tsp Salt
1 tblsp Black Peppercorns, freshly ground black pepper
1 cup Sultanas (optional)
Method:
Fry fish cubes in oil for about 1½ minutes on each side until just cooked through.
Season well with salt and pepper and set aside.
Simmer onions in vinegar, water, bay leaves, sugar, turmeric, curry powder, salt and peppercorns for 10 – 12 minutes until they are just cooked, but still crisp.
Thicken the sauce with flour mixed to a smooth paste with a little of the hot sauce.
Place layers of fish, onions and sultanas in an airtight container (or jars).
Pour sauce over and refrigerate.
After 3 days, the fish will be ready to eat, and it will keep for six months.
To Bottle:
Place layers in jars
Pour enough sauce over to cover entirely and fill the jar.
Release any all bubbles, Put lid on and seal immediately.
Will keep on the shelf in dark cool place.
Once opened, keep in refrigerator.
Alternatives:
Kingklip, Cape Salmon, Kabeljou, Musselcracker, Leervis, Mackerel, Snoek, Spanish Mackerel.