Christina Martin's Pickled Fish
Recipe by Christina Martin
As students of the Christina Martin School of Food and Wine we were exposed to many different cooking styles, and functions ranging from top-quality private home dinner parties and gourmet restaurant food; to deli combinations, in-store launches and cocktail parties - all very stimulating. We would make whatever the menu dictated, fill the clients serving dishes and they would return home for their dinner party for which, they led their guest to believe, they had spent the whole day preparing. One specific dish I remember often preparing for this type of occasion was Cape Malay pickled fish. Guests always went crazy for it.
CAPE MALAY PICKLED FISH
- 1.5kg hake fillets or line fish
- Oil for deep frying
- 500ml water
- 187ml sugar
- 500ml brown grape vinegar
- 4 large onions sliced
- 12ml sultanas
- 3 bay leaves
- 30ml medium masala
- 5ml pepper corns
- 30ml corn flour
- 3 lemon leaves
- Cut the fish in to good serving size portions, remove any bones and skin.
- Dry the fish well and deep-fry in the hot oil for 2 minutes.
- Bring the water, sugar and vinegar to the boil.
- Add more sugar if the vinegar is too sour.
- Add the onions, sultanas, bay leaves, masala and salt and peppercorns.
- Boil for 10 minutes.
- Thicken with corn flour slaked in a little cold water.
- Remove from the heat and add the lemon leaves, pour over the fish.
- Allow fish to cool, then store in a sterilised glass jar, and store in the fridge. Fish will last up to 3 weeks.
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