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  • PICKLED FISH

    best paired with

    Foundation STEIN


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    Recipes and Images Courtesy of Robertsons.co.za

    Ingredients

    1 cup (250 ml) water
    800 g Skinless hake or kingklip
    1 tablespoon (15 ml) oil
    Seasoned flour (flour with Robertsons Atlantic Sea salt and Robertsons White pepper)
    6 Robertson’s bay leaves
    4 onions, sliced
    1 ½ cups (375 ml) brown vinegar
    ¾ cup (185 ml) sugar
    1 tablespoon (15 ml) Robertsons Turmeric
    3 tablespoons (45 ml) curry powder
    3 tablespoons (45 ml) corn flour
    1 teaspoon (5 ml) salt
    10 Robertsons Mixed peppercorns

    PICKLED FISH


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    Recipes and Images Courtesy of Robertsons.co.za

    Instructions

    • Cut Hake into large cubes.
    • Dust with the seasoned flour and fry in hot oil until golden brown and cooked through. Remove from the pan and set aside on absorbent paper.
    • Cook onions for 10 minutes in vinegar, water, bay leaves, sugar, turmeric, curry powder, salt and peppercorns until soft.
    • Mix the corn flour with a little water and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens.
    • Layer the fish with onion sauce and cover.
    • Refrigerate for 1 - 2 days before serving to allow the flavours to develop.