Fish ingredients:
- 1 liter Vegetable oil for frying (or as needed)
- 1 to 2kg hake or other white fish
- 2 cups cake flour
- 1 teaspoon curry powder (of desired strength)
- 1 teaspoon ground turmeric
- 2 cups full cream milk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Pickling liquid ingredients:
- 3 tablespoons olive/vegetable oil
- 3cm piece fresh ginger, chopped finely
- 3 garlic cloves, chopped finely
- 4 large onions, sliced into rings
- 1 cup white grape vinegar
- 1 cup water
- 4 bay leaves
- 1 tablespoon mild curry powder
- 2 tablespoons ground turmeric
- 1 teaspoon ground fennel
- 1 tablespoon pink peppercorns
- 1 tablespoon coriander seeds
- 4 whole allspice berries
- 1 cup brown sugar
- 1 can smooth apricot jam
- 2 tablespoons corn flour
- 60ml water
- 60ml golden sultanas
- Micro herbs for decoration
- Serve with garlic steamed bread rolls (link) and butter
Fish instructions:
- Heat oil in a large pot/large saucepan with high sides.
- Cut fish into +- 100g portions and pat dry with a kitchen towel.
- Combine the flour, curry powder, turmeric, salt and pepper in a large bowl. Mix until evenly dispersed. Add the milk and whisk until there are no lumps.
- Dip each piece of fish into the batter, making sure to coat it evenly on all sides, and deep fry in batches for 4-6 minutes or until golden and cooked through. Drain on a kitchen towel and repeat until all the fish is cooked. Make sure not to overcrowd the pot.
- Arrange cooked fish in a large deep dish.
Pickling liquid instructions:
- In a large stainless-steel pot over a medium heat, add 2 tablespoons olive/vegetable oil, and when hot, gently sauté the onion until translucent. Remove onions from pan and set aside.
- Add a tablespoon of olive/vegetable oil and fry the ginger, garlic and spices gently for a few minutes until fragrant.
- Add the jam. Stir in the vinegar, water and sugar, and simmer gently.
- Combine corn flour and ¼ cup/60ml water in a separate bowl to make a smooth paste.
- Whisk corn flour mixture back into pot and simmer for 5mins or until sauce has thickened to your liking.
- Add sultanas, then taste sauce and adjust seasoning as desired.
- Pour over the fish and cool completely, cover and refrigerate. Pickle for 24-48 hours as desired. Sprinkle micro herbs over the dish for some colour and serve with warmed rolls or hot cross buns and butter.