Pickled Fish


800 g Skinless Hake or Kingklip
15 ml Oil
Seasoned flour (flour with Sea salt and White pepper)
6 Bay Leaves
4 Onions sliced
375 ml Brown Vinegar
250 ml Water
185 ml Sugar
15 ml Turmeric
45 ml Curry powder
45 ml Corn Flour
5 ml Salt
10 Mixed Peppercorns

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, Atlantic Sea and Mixed 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 flavors to develop