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Pickled fish

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INGREDIENTS

SERVES

4

METHOD

1 kg filet of kingklip or catfish
2 onions, thinly sliced
400 ml vinegar
100 ml water
10 g salt
60 g sugar
20 g curry powder
7 g turmeric powder
1 large piece ginger, crushed
6 coriander seeds
3 bay leaves

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Cut the fish into small portions.
Bring all the ingredients, except the fish, to boil and let it simmer for 20 minutes. Add the fish pieces and let simmer for a further 20 minutes.

Transfer the fish into clean canning jars.
Pour in the liquid.

Cover and leave in fridge for
2 to 3 days before tasting.

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