Curried Pickled Fish
A light and refreshing lunch option that is great with a lovely side of your choice.
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 35 mins
For The Fish
2 tsp (10 ml) olive oil + extra for frying fish
2 (440 g) large onions, halved and thinly sliced
2 Tbsp (30 ml) garlic, finely chopped
2 tsp (10 ml) ginger, finely grated
4 tsp (20 ml) mild curry powder
4 tsp (20 ml) turmeric powder
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) yellow mustard seeds
2 tsp (10 ml) xylitol granules
½ tsp (2.5 ml) fine salt
2 bay leaves
½ C (125 ml) white wine vinegar
1 ½ C (375 ml) chicken stock
700 g fresh hake/yellowtail/kingklip fillets
¼ C (60 ml) coconut flour
salt and pepper
To Make The Sauce
Heat 2 tsp (10 ml) olive oil in a heavy-based saucepan over medium heat. Add the onions and gently sauté for 5 minutes.Stir in the garlic, ginger, curry powder, turmeric, cumin, coriander and mustard seeds, xylitol and salt. Fry for 2 minutes. Add the bay leaves, vinegar and chicken stock. Bring to a boil and cook for 5 minutes.
To Make The Fish
Cut the fish into bite-size chunks and coat with the coconut flour. Sprinkle with salt and pepper. Heat the extra oil in a large pan for shallow frying. Place the fish, skin-side down, in the hot oil and fry for 3 minutes on each side until golden and cooked through. Do this in three or four batches. Drain on sheets of paper towel.
Combine the fish with the warm sauce and place in a large sterilised jar. Cool and then refrigerate until ready to serve. The flavours will infuse into the fish and the fish will become more flavourful the longer you leave it. It will keep in the fridge for up to a week.
TIP: To easily sterilise glass jars, wash them thoroughly in warm soapy water. Rinse under warm water and place in an oven heated to 140 °C. Leave for 10-15 minutes until dry.