Certified Sustainable Seafood

Pickled Cape hake

Prep time 30 mins
Cooking Time 15 mins
Serves 8
  • 1kg MSC certified Cape hake medallions, frozen, rinsed, cut in halves
  • 1/2 cup cake flour
  • 1/2 tsp turmeric powder
  • 1/2 tsp fine salt
  • 1/2 tsp white pepper
  • Oil for frying
Pickling mixture
  • 3 large onions, cut into thick rings
  • 1 cup brown vinegar
  • 1 cup white vinegar
  • 3-4 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tbsp curry powder
  • 1/2 tsp fine salt
  • 1/4 cup sugar
  • 1-2 tbsp apricot jam
  • 2 tsp corn flour mixed with cold water
  1. Add spices to flour and mix well. Coat hake in flour and fry until golden and cooked through. Leave aside.
  2. Pour the vinegar in a deep saucepan. Add in whole spices, powdered spices, sugar and jam. Bring to a boil and add in onions. Boil for 8min, leaving onions still a little crunchy. Add the corn flour to thicken pickling mixture, only if you wish for it to be thicker.
  3. Pour over the fish, and cover in cling film. Refrigerate overnight and serve how ever you prefer: with naan bread, crackers or the traditional buttered hot cross buns.

Ingredients

Method

  • 1kg MSC certified Cape hake medallions, frozen, rinsed, cut in halves
  • 1/2 cup cake flour
  • 1/2 tsp turmeric powder
  • 1/2 tsp fine salt
  • 1/2 tsp white pepper
  • Oil for frying
Pickling mixture
  • 3 large onions, cut into thick rings
  • 1 cup brown vinegar
  • 1 cup white vinegar
  • 3-4 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tbsp curry powder
  • 1/2 tsp fine salt
  • 1/4 cup sugar
  • 1-2 tbsp apricot jam
  • 2 tsp corn flour mixed with cold water
  1. Add spices to flour and mix well. Coat hake in flour and fry until golden and cooked through. Leave aside.
  2. Pour the vinegar in a deep saucepan. Add in whole spices, powdered spices, sugar and jam. Bring to a boil and add in onions. Boil for 8min, leaving onions still a little crunchy. Add the corn flour to thicken pickling mixture, only if you wish for it to be thicker.
  3. Pour over the fish, and cover in cling film. Refrigerate overnight and serve how ever you prefer: with naan bread, crackers or the traditional buttered hot cross buns.

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