MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Cape Malay-Style Pickled Fish
 Categories: Seafood, Vegetables, Herbs, Curry
      Yield: 4 servings
 
      2 tb Olive oil
      5 lg Onions; in thin rings
      1    Fresh ginger piece (3 cm);
           - 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 l  White vinegar
    300 g  Sugar
      2 kg Kingklip (4-1/2 lb);
           - butterflied -OR-
      2 kg Deep-sea hake fillets
           - (4-1/2 lb);
           - cut in portions
           Salt & fresh ground pepper
           Flour; for dusting
 
  In a stainless-steel saucepan over a medium heat, add 1 tb oil and,
  when hot, gently saute 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
  
  RECIPE FROM: https://taste.co.za
  
  Uncle Dirty Dave's Archives
 
MMMMM