Pickled fish

Name: Pickled fish
Prep time: 20 min
Cook time: 25 min
Total time: 285 min
Yield: 6
Cuisine: Afrique du Sud
Ingredients: 900 g boneless hake fillets; 350 g onions; 250 ml food vinegar with at least 5% acidity; 200 ml water; 50 g sugar; 30 g oil; 10 g mild curry powder; 2 g turmeric; 10 g garlic; 3 g salt; 2 bay leaves

🐟 Pickled fish combines pre-cooked fish and onions in a curried vinegar sauce.

Ingredients

900 g boneless hake fillets
350 g onions
250 ml food vinegar with at least 5% acidity
200 ml water
50 g sugar
30 g oil
10 g mild curry powder
2 g turmeric
10 g garlic
3 g salt
2 bay leaves

Preparation

Check for bones and divide the fish into six portions. Pat dry, salt lightly, then cook with 20 g of oil in a pan, 8 to 12 minutes depending on thickness, until opaque and cooked through.

Slice the onions. In another saucepan, heat the remaining 10 g of oil; add onions and garlic, then cook for 5 minutes without strong browning.

Add curry and turmeric, stir briefly, then pour in vinegar, water, and sugar. Add the bay leaf and simmer for 10 minutes. The onions should retain some firmness.

Arrange the fish in a clean, heat-resistant container. Pour the hot sauce over it without breaking the pieces.

If necessary, divide into shallow containers to cool quickly, then refrigerate. Let rest for at least 4 hours; do not marinate at room temperature.

Serve cold or slightly tempered at the last moment, with a clean spoon for each serving.