Subj : Woolworth's Top 10 - 07
To   : All
From : Dave Drum
Date : Tue Apr 02 2024 16:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Cape Malay-Style Pickled Fish
 Categories: Seafood, Vegetables, Herbs, Curry
      Yield: 5 servings
 
      2 tb Olive oil
      5 lg Onions; in thin rings
      1 x  3 cm piece fresh ginger;
           - grated
      4 cl Garlic; crushed
      5 ts Mild curry powder
      2 ts Turmeric
      6    Bay leaves
      1 ts Whole allspice or allspice
           - powder
      1 ts Coriander seeds
      1 ts Whole cumin or cumin powder
      1    Litre white vinegar
    300 g  Sugar
      2 kg (4 1/2 lb) kingklip;
           - butterflied
           +=OR=+
      2 kg (4 1/2 lb) deep-sea hake
           - fillets, cut in portions
           Salt & fresh ground pepper
           Flour; for dusting
 
  In a stainless-steel saucepan over a medium heat, add 1
  T oil and, when hot, gently sauté the onion until
  translucent. Add the ginger, garlic and spices and fry
  gently for a few minutes, or until fragrant.
  
  Add the vinegar and sugar and stir until the sugar has
  dissolved. Simmer for 20 minutes. Meanwhile, dust the
  fish with the seasoned flour and pat off any excess.
  
  Heat 1 TB oil in a heavy-based frying pan and, when hot,
  fry the fish until golden but still succulent.
  
  Place a layer of fish in a deep sterile glass or
  non-metallic container and pour a little of the hot
  sauce over it, to cover. Continue layering fish and
  sauce until all the fish is covered. Cool, then chill
  until ready to serve.
  
  Published in Woolworth's Taste Magazine
  
  Recipe by: TASTE Test Kitchen
  
  Serves: 4 to 6
  
  RECIPE FROM: https://taste.co.za
  
  Uncle Dirty Dave's Archives
 
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