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Pickled Fish By Luyanda Mafanya

An Easter special that is perfect for the whole family. Created by Luyanda Mafanya!

Serves

4-6

Prep

20

Cook

25-30

Ingredients

  • 450g Sea Harvest hake medallions
  • 3 cups White vinegar
  • 3 Bay leaves
  • 2 tsp Cumin seeds
  • 2 tsp Coriander seeds
  • 1 Tbsp Medium curry powder
  • 1/2 cup water
  • 3 Onions, sliced
  • 125g Butter
  • 1 Tbsp Cape Malay spice
  • 1 Tbsp crushed Garlic
  • 1/2cup Brown Sugar
  • Oil, for frying
  • 100g Cake flour
  • Rotis
  • Fresh Coriander leaves, to garnish

Preparation & Cooking

  1. In a saucepan over medium heat, add 1 Tbsp oil and, when hot, gently sauté the onion until translucent. Add garlic and spices and fry gently for a few minutes, or until fragrant.
  2. Add the vinegar, water and sugar and stir until the sugar has dissolved. Simmer for 20 minutes
  3. Season flour with salt & pepper and 1 Tbsp Cape Malay spice
  4. Dust fish with flour mixture and pat off any excess flour
  5. Heat 1 Tbsp oil in a pan and, when hot, fry the fish until golden and cooked through
  6. In a deep dish layer the fish, then pour the sauce over the fish making sure fish is completely covered, cool then refrigerate until ready to serve. Refrigerate overnight for best results so flavours develop
  7. Blend butter and 1 Tbsp Cape Malay spice Until well combined
  8. Spoon the butter onto cling wrap, tie cling wrap into a knot and store in the fridge.
  9. When serving, brush butter onto warm Rotis and serve with pickled fish and fresh coriander.

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