Sea Harvest Pickled Fish with Cape Whiting

Fish

Allow the fish portions to defrost.

Combine the flour, fish masala, salt, and pepper; lightly dust the fish in the flour mixture, coating both sides and then shaking off any excess.

Heat oil in a large frying pan and shallow fry the fish in batches, cooking for 4 minutes on each side until golden. Remove and drain on sheets of kitchen paper and repeat with the remaining fish until everything is cooked.

Curry Sauce

Combine the water, vinegar, fish masala, turmeric, mild curry, coriander seeds, peppercorns, allspice, salt, and black pepper in a large pot. Bring to a boil, then add the sugar, apricot jam, and bay leaves. Simmer for 5 minutes.

Add the sliced onions to the pot and continue to simmer for 15 minutes.

In a small bowl, mix the cornflour with ¼ cup (60 ml) of pickling liquid (cooled for 2–3 minutes) to create a smooth paste.

Transfer the fish, onions, and curry sauce mixture to a large dish, ensuring the sauce covers all the fish.

Allow to cool, then cover and refrigerate overnight or for a few days.

To Serve

Heat a small amount of vegetable oil in a pan over medium heat. Add fresh curry leaves and fry for 10–15 seconds until crisp and fragrant. Remove with a slotted spoon and drain on kitchen paper.

Portion the pickled fish, garnish with fried curry leaves, and serve with buttered hot cross buns.