In preparation for Good Friday, we have had many requests on our helpline for a pickled fish recipe.
salt and white pepper
1.5kg firm white fish fillets, sliced into serving portions
oil for frying
1kg onions, sliced into thick rings
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.