South African Pickled Fish served with Spicy Potato Salad

We weren’t at home over Easter but this didn’t stop this traditional deal from being made 😊It is a meal which is not limited to Easter.

Ingredients:

1. hake medallions

½ cup flour

• eggs (whisked)

salt and pepper (t taste)

        2 onions (chopped)

       2 cup olive oil (use roughly ½ cup for frying fish, a little for  the curried sauce and the rest for the onions) adjust accordingly

• fresh garlic cloves (crushed)

1 Tbsp ginger

2 cups Apple cider vinegar

2Tbsp brown sugar

2tbsp Tumeric

1^ST batch of spices

2 Tbsp peppercorns

1tsp fennel seeds

1 fresh chilli

2^nd batch of spices

 11tsp Garam masala

1tsp Tumeric

1tsp Cumin

1tsp Salt

1tsp curry powder

Potato salad:

• baby potatoes (diced)

2 cups Mayonaise

1Tbsp Wholegrain Mustard or 1 part yellow + 1 part dijon

       1Tbsp Apple cider vinegar

      ½ tsp Paprika

      2 celery stalks diced)

      2 stalks spring onion (died)

     Salt and pepper

Instructions:

Heat oil in pan for frying the fish

Dip the fish in the egg and flour to lightly coat. Shake off excess flour avoid any bits of flour frying

fry the fish for 3 to 4 minutes on each side or until light golden brown. Don’t fry for long because it will cook with the onions later.

Once done, set the fish aside on a plate layered with carlton towel to absorb any fish drippings.

 Rinse the pan under hot water to clean off the excess fish. Dry it with carlton towel and add a tablespoon or 2 of clean olive oil to fry the garlic. Add the ginger and chopped chilli. Cook while stirring for a few seconds.

Add the first batch of spices and mix for a few seconds. Add water to prevent it from burning.

Add the second batch of spices and mix them in to allow them to cook. Gradually add a little more water.

Once the spices are cooked, add 1 cup vinegar and sugar. Let it simmer for 10 minutes and then place it on another late while you fry the onions.

In a clean pan, heat the oil and cook onions (about ¼ cup oil) stirring at intervals on low to medium heat so they don’t burn and cook too fast. They should still be crunchy.

Add peppercorns and Garam Masala. Mix it in and return the curried sauce and pour it over the onions.

Add salt and taste for seasoning. At this point, if the sauce is not enough, add the other cup of vinegar and a dash more water so that there is more sauce.

Return the fish and heat on medium.

Add turmeric over fish and scoop some sauce to cover the fish and soak up the turmeric.

Turn off the heat and leave to cool thoroughly

Once properly cooled, cover and refrigerate for 24 to 48 hurs before serving.

If for some reason the next day the turmeric is left on the pieces of fish, mix a little vinegar and water together and pour over the fish. Mix with the rest of the gravy and allow it to settle in,

Potato salad

Cut potatoes into quarters and place them in a pot. Fill the pot with cold water until the potatoes are covered. Set the pot over high heat and bring to boil. Once boiling, add 1tsp salt and cook got about 15 minutes or until tender.

Meanwhile, in a bowl, mix mayonnaise, mustard, vinegar, Paprika, 1tsp salt and pepper to tase. Stir until smooth. Chop celery and add.

Once potatoes are tender, drain off water. Drain off water and place in a large bowl. Genly mix in the dressing until it cots the potatoes well. Stir in the celery.]and spring onions. Taste and add salt and pepper as needed. Garnish with paprika.

Cover and refrigerate until needed,

Serve pickled fish with a generous helping of potato salad.

Enjoy 😊