Ingelegde Vis (Pickled Fish)
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.
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INGREDIENTS
Nutrition- 1lb firm fleshy fish, cut into pieces
-
- 4medium onions
- 1cup white vinegar
- 1teaspoon turmeric
- 2teaspoons curry powder
- 1teaspoon peppercorn
- 2teaspoons brown sugar
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DIRECTIONS
- Preheat oven to 350°F.
- Wash and pat dry the fish pieces and dip them in flour to coat.
- In a baking dish, make a bed of onion slices and lay fish on top.
- Combine remaining ingredients and pour over the fish and onions.
- Cover with a tight fitting lid or seal with foil and bake for 1 hour.
- Remove from oven and let cool, then refrigerate for 2 days before serving.
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