This recipe is so easy to prepare, there’s literally nothing to it. This blog is after all about simple, easy recipes.
2kg’s Hake, Kingklip or Yellowtail (bake until done)
Salt and Pepper
1/2 cup sugar
3 Tbsp medium strength curry powder
1 tsp Tumeric
1/2 teaspoon Cayenne pepper
750ml White grape vinegar
2 Cups water
1 Tbsp whole allspice
5 Bay leaves
Brown onions in oil and add all the spices except for the flour. Once thoroughly mixed in, add the vinegar and water as well as the Bay leaves and flour and let simmer for about 30 minutes. Add the fish and ensure it is covered with the sauce and just leave to simmer (on very low) for about 15 minutes.
Transfer pickled fish to a glass bowl (preferrably with a lid) and allow to cool. Once cooled, refrigerate and serve chilled with a selection of breads and salad.
The fish will last for about 2 weeks in the fridge.