Pickled Fish

1 cup cake flour
1 tsp turmeric
1/2 tsp salt
1kg hake, cut into cubes
1/2 cup vegetable oil
1 cup water
1 cup brown vinegar
6 bay leaves
2.5 tsp black peppercorns
2.5 tsp coriander seeds
1 tbsp turmeric powder
2 tbsp mild curry powder
Salt, to taste
4 medium onions, sliced into rings
2 tbsp peach jam, substitute with apricot jam
½ cup sugar
Hot cross buns, toasted for serving

Add the cake flour, turmeric, and salt to a bowl, and whisk to combine.
Coat the fish in the seasoned flour and set aside.
Heat oil in a pan on medium-high heat and fry the seasoned fish in batches for 4 minutes on each side.
Remove from the oil and place in a dish lined with a paper towel to soak up the excess oil.
Place the water, brown vinegar, spices, and salt in a pot over high heat and bring to a boil.
Add in the onion rings, jam, and sugar, and cook for 10 minutes.
Remove from the heat and very carefully pour over the fish using a ladle.
Allow to cool completely before covering it with cling wrap and refrigerating. Allow the fish to pickle overnight.
Enjoy the pickled fish with toasted hot cross buns.

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