Pickled Fish By Luyanda Mafanya

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

Pickled Fish By Luyanda Mafanya

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

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

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Method

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.
Add the vinegar, water and sugar and stir until the sugar has dissolved. Simmer for 20 minutes
Season flour with salt & pepper and 1 Tbsp Cape Malay spice
Dust fish with flour mixture and pat off any excess flour
Heat 1 Tbsp oil in a pan and, when hot, fry the fish until golden and cooked through
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
Blend butter and 1 Tbsp Cape Malay spice Until well combined
Spoon the butter onto cling wrap, tie cling wrap into a knot and store in the fridge.
When serving, brush butter onto warm Rotis and serve with pickled fish and fresh coriander.

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.