Perfect pickled fish is such a wonderful meal, but how hard is it to make? Spar Savour Magazine shows us how. Apart from that, we have some other incredible savings going down this week. Just make sure you have your Spar Rewards Card handy.
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PERFECT PICKLED FISH – SPAR SAVOUR MAGAZINE
It’s that time of year when pickled fish comes back into play. This is Spar Savour magazine’s take on how to make the perfect pickled fish
INGREDIENTS
-
- 700g SPAR prime frozen hake fish fillets
- ¼ cup of SPAR flour
- 1 Tbsp curry spice
- Salt and pepper to taste
- SPAR sunflower oil for shallow frying
FOR THE FISH
- 3 Tbsp SPAR sunflower oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp SPAR Freshline finely grated fresh ginger
- 1 Tbsp roasted masala
- 2 bay or lemon leaves
- 1 tsp black peppercorns
- 1 cup SPAR white spirit vinegar
- ½ cup water
- 3-4 Tbsp SPAR sugar
- 2 Tbsp SPAR apricot jam
- 3 large SPAR Freshline onions, peeled and sliced
- 1 tsp corn flour mixed with 1 Tbsp of water
METHOD
- Take the fish pieces and dust with the flour, curry powder and season with salt and pepper.
- Toss it around a bit so the fish is covered.
- Heat the oil and shallow fry the fish in a large frying pan, about 3 minutes on each side. Put it aside on draining paper.
- Next, in a large pot, heat the oil and add the spices. Cook for 2 minutes or until fragrant then add the vinegar, water, sugar, jam and onions and cook for 8 to 10 minutes.
- Next, add the cornflour slurry and mix well.
- Add the fish to a bowl and pour the pickling liquid over.
- Allow to cool and cover the bowl or container and store in the fridge overnight or for a few days to result in perfect pickled fish.
More here – Spar Savour Magazine
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