LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
40 MINS
10 MINS
30 MINS
INGREDIENTS
1 cup cake flour
Pinch of salt
3½ tsp turmeric powder
900 g fresh or defrosted hake cut into even size pieces
1 cup vegetable oil
1½ cup brown vinegar
5 bay leaves
1 tsp black peppercorns
1 tbsp coriander seeds
3 tbsp curry powder
3 white onions, sliced into 8mm thick rings
¾ cup Wellingtons Mild Chutney
2 tsp corn flour
Serving Suggestion:
Hot cross buns halved with butter
METHOD
1. Combine the flour, pinch of salt and 2 teaspoons of turmeric powder in a shallow bowl.
2. Coat the hake in the seasoned flour.
3. Heat oil over medium head in a large wide pan and shallow-fry the fish in batches for roughly 3 minutes on each side. Remove from the oil and place in a large dish.
4. Place 1½ cups of water, brown vinegar, all the spices and salt in a pot over high heat and bring to the boil.
5. Add the onion rings, Wellington’s Mild Chutney and cook for 4 minutes. Combine the corn flour with 2 tablespoons of water in a cup and add this to the pickling liquid, allowing the mixture to come to the boil until slightly thickened. Remove from the heat and pour over the fish. *Chef’s Tip: Don’t overcook the onions as it is important that they still have some crunch to them.
6. Allow to cool completely at room temperature before covering it with plastic wrap and placing it in the fridge. Leave it to pickle overnight. Serve with fresh hot cross buns and butter & ENJOY!
Quick Pickled Fish
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Marlies
Sounds delicious and easy to make.
LEVEL:
EASY
SERVES:
6
TOTAL TIME:
40 MINS
PREP TIME:
10 MINS
COOK TIME:
30 MINS
Quick Pickled Fish
INGREDIENTS
1 cup cake flour
Pinch of salt
3½ tsp turmeric powder
900 g fresh or defrosted hake cut into even size pieces
1 cup vegetable oil
1½ cup brown vinegar
5 bay leaves
1 tsp black peppercorns
1 tbsp coriander seeds
3 tbsp curry powder
3 white onions, sliced into 8mm thick rings
¾ cup Wellingtons Mild Chutney
2 tsp corn flour
Serving Suggestion:
Hot cross buns halved with butter
METHOD
1. Combine the flour, pinch of salt and 2 teaspoons of turmeric powder in a shallow bowl.
2. Coat the hake in the seasoned flour.
3. Heat oil over medium head in a large wide pan and shallow-fry the fish in batches for roughly 3 minutes on each side. Remove from the oil and place in a large dish.
4. Place 1½ cups of water, brown vinegar, all the spices and salt in a pot over high heat and bring to the boil.
5. Add the onion rings, Wellington’s Mild Chutney and cook for 4 minutes. Combine the corn flour with 2 tablespoons of water in a cup and add this to the pickling liquid, allowing the mixture to come to the boil until slightly thickened. Remove from the heat and pour over the fish. *Chef’s Tip: Don’t overcook the onions as it is important that they still have some crunch to them.
6. Allow to cool completely at room temperature before covering it with plastic wrap and placing it in the fridge. Leave it to pickle overnight. Serve with fresh hot cross buns and butter & ENJOY!