Pickled Fish
from Omi's kitchen
Ingredients
2 kg Cape Salmon (Geelbeck), cleaned & filleted (Kabeljou, Kingklip or any firm, white fish can be used)
5 medium Onions, sliced into rings
125ml Sugar
45ml Curry Powder
15ml Turmeric
Salt & Pepper to taste
750ml Vinegar
125ml Water
6 Bay Leaves
30ml Lemon Juice
Method
Sprinkle fish with salt & pepper
Mix vinegar, water, lemon juice, all spices and sugar together in separate saucepan
Add onion rings and bay leaves and cook for about 40 minutes
Add salt & pepper to taste
Place fillets in mixture and make sure they are well covered
Cook for about 20 minutes, until fish is cooked
Spoon liquid over fish if required
Pack the fish in layers on a serving dish, covering each layer completely with hot sauce and onions
Pour remaining sauce over fish and leave to cool
Place in fridge
Fish will be ready to eat in 2 to 3 days, but should keep for a week in the fridge
Traditionally served with green salad and crispy rolls