Angela Day pickeled fish. Picture: Steve Lawrence

In preparation for Good Friday, we have had many requests on our helpline for a pickled fish recipe. 

Pickled Fish

Serves 8

125ml flour

salt and white pepper

1.5kg firm white fish fillets, sliced into serving portions

oil for frying

Sauce

1kg onions, sliced into thick rings

375ml water

30ml curry powder

125ml brown sugar

1cm piece fresh ginger, peeled and grated

3 bay or lemon leaves

5ml ground coriander

6 black peppercorns

salt and freshly ground black pepper

500ml good-quality vinegar

15ml cornflour mixed with 30ml water

Season flour with salt and pepper. Dip fish fillets into seasoned flour, coating both sides.

Preheat oil and fry fish on both sides until golden brown and cooked. Place on absorbent paper to cool.

For sauce, boil onion rings in water for 3 minutes. Add all remaining ingredients except cornflour. Bring to the boil and simmer for 5 minutes. Mix cornflour with water and add to onion and curry mixture.

Simmer, uncovered, for a further 5 minutes. Arrange fish and onion-curry sauce in layers in a large dish.

Marinate covered in refrigerator for 3 days before serving.