Recipe

Cape Malay Sweet and Sour Pickled Fish - Easter

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Cape Malay Sweet and Sour Pickled Fish - Easter

It's all about giving and sharing with our Malay style flaky hake and onion pickled fish. Sweet and savoury with bay leaves, all spice and fish masala served with warm glazed hot cross buns.




Ingredients to serve 2

  • 500g x Hake Portions
  • 2 x Onion - thinly sliced
  • 250ml x Malt Vinegar
  • 125g x Brown Sugar
  • 15g x Butter Chicken Masala
  • 10g x Turmeric
  • 4 x Bay Leaves
  • 2.5g x All Spice
  • 6 x Hot Cross Buns
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 1kg x Hake Portions
  • 4 x Onion - thinly sliced
  • 500ml x Malt Vinegar
  • 250g x Brown Sugar
  • 30g x Butter Chicken Masala
  • 20g x Turmeric
  • 8 x Bay Leaves
  • 5g x All Spice
  • 12 x Hot Cross Buns
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Bring a kettle of water to the boil for use in Step 2. Season your fish with salt and pepper then dust in your all purpose flour.

Washing Instruction

Wash your hands well.

Gino's Tip

Be sure to have your oil hot before adding your fish to the pan, this is critical between each batch of fish.

Step 1 - Fried Hake

Heat a large frying pan over med-high heat, add a shallow layer of sunflower oil and proceed to fry your fish, in batches, for 3-4 minutes on each side until cooked through. Drain each batch on paper towel and then place your fish in a serving dish.

Step 2 - Sweet and Sour Pickle Sauce

Place your sliced onions in a saucepan cover with boiling water and cook for 6 minutes. Now drain your onions through a colander and then place it back in the saucepan and on the stove with your malt vinegar, sugar, butter chicken masala, turmeric, bay leaves and all spice. Bring your sauce to the boil and cook until your sauce has slightly reduced about 3-4 minutes after it has boiled. Pour your sweet and sour pickle sauce over your fish and allow to cool before serving.

TO SERVE

Divide your pickle fish amongst your servings and serve with your hot cross buns - as is or toasted.