Ingelegde Vis (Pickled Fish) Pickled fish is traditionally made at Easter time. Pickled fish dates back to when there was no refrigerators and different means were used to preserve food. Any firm fleshed fish can be used to make this delectable dish. Yellow tail and Snoek are the most common fish used when making pickled fish. [caption id="attachment_42563" align="aligncenter" width="490"] Pickled Fish / Ingelegde Vis[/caption] Serves 6 Ingredients: 1kg snoek or any firm fish cut into large slices 1 tsp salt 1/4 cup sunflower oil 1 cup brown vinegar 1/2 cup water 1/4 cup lemon juice 1/4 cup sugar 3 large onions, sliced 1 lemon, sliced 1 - 2 tsp whole peppercorns 1 tsp salt 2 tsp ground coriander / koljana 1 tsp ground cumin / jeera 1/2 tsp turmeric /borrie 1/4 tsp dry ginger 2 tsp fish masala (optional) 1/4 teaspoon chilli powder 5 bay leaves Method: Wash and drain the fish. Wipe the fish dry with a clean kitchen towel. Salt the fish slices. Heat a large saucepan over medium to high heat. Add the ¼ cup of oil. When the oil is warm, fry the fish five minutes on each side or until the fish is cooked thoroughly. Remove and set aside. Wipe the pan with kitchen towel to remove the residue from the fried fish, and add the sliced onions and fry till they turn golden. Add the liquids and spices, bring to boil, turn low and simmer for about five minutes. Turn off heat, let cool to warm. [caption id="attachment_42565" align="aligncenter" width="490"] Fried Fish[/caption] Arrange the fish chunks and sliced lemon in a Pyrex or glass dish, and pour the sauce over. Cover, and refrigerate for a day or two before eating for the flavours to develop. The flavour improves the longer it’s left before eating and will keep up to 2 weeks in the refrigerator. Serve cold with crusty buttered bread. [caption id="attachment_42563" align="aligncenter" width="490"] Pickled Fish / Ingelegde Vis[/caption] Click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook.
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