Ingelegde Vis (Pickled Fish)

Submitted by Engrossed

"From: “The Africa News Cookbook, African Cooking for Western Kitchens”. South Africa, Dutch territories East- Indies origin. Any firm, fleshy fish will pickle well. Great alongside potato salad. *Needs to sit 2 days before serving."

 

• Ready In: 48hrs 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lb firm fleshy fish, cut into pieces
• flour, for dredging
• 4 medium onions
• 1 cup white vinegar
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 teaspoon peppercorn
• 2 bay leaves
• 2 teaspoons brown sugar

directions

1. Preheat oven to 350°F.
2. Wash and pat dry the fish pieces and dip them in flour to coat.
3. In a baking dish, make a bed of onion slices and lay fish on top.
4. Combine remaining ingredients and pour over the fish and onions.
5. Cover with a tight fitting lid or seal with foil and bake for 1 hour.
6. Remove from oven and let cool, then refrigerate for 2 days before serving.