Cape pickled fish (Kaapse kerrievis)

by yolandelabuschagne

Family Recipe

Source: Family Recipe - Tannie Eunice

INGREDIENTS

3 kg Hoki
1/2 kg Sugar
3 Kg Onions
2 Cups Vinegar
2 tablespoons Curry powder
1 tablespoon Turmeric
1 tablespoon Salt
2 tablespoons Apricot Jam
1 Tablespoon Ground black pepper

Servings

INSTRUCTIONS

Method

Lightly season the fish with salt before baking for 15 to 20 minutes at 180°C, until cooked through.

Cut the fish fillets into smaller portions.

Heat a little oil in a pan or saucepan, add onion and fry until they start to soften.

Add curry powder, turmeric, ginger and coriander and stir through.

Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved

Season with ground pepper and salt to taste.

Combine the cornflour with a little water into a paste and stir into sauce. Allow the sauce to simmer gently, while stirring, for 5 to 10 minutes until it has thickened.

Let the sauce cool down.

Pack the fish fillets in layers in an airtight container, covering each layer with sauce.

Cover and allow to marinade in the fridge for 2 to 3 days before eating.

Serve with freshly baked wholemeal bread and green salad.

NOTES

Alert editor

Cape pickled fish (Kaapse kerrievis)

3 kg Hoki 
1/2 kg Sugar 
3 Kg Onions 
2 Cups Vinegar 
2 tablespoons Curry powder 
1 tablespoon Turmeric 
1 tablespoon Salt 
2 tablespoons Apricot Jam 
1 Tablespoon Ground black pepper

Method
Lightly season the fish with salt before baking for 15 to 20 minutes at 180°C, until cooked through.
Cut the fish fillets into smaller portions.
Heat a little oil in a pan or saucepan, add onion and fry until they start to soften.
Add curry powder, turmeric, ginger and coriander and stir through.
Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved
Season with ground pepper and salt to taste.
Combine the cornflour with a little water into a paste and stir into sauce. Allow the sauce to simmer gently, while stirring, for 5 to 10 minutes until it has thickened.
Let the sauce cool down.
Pack the fish fillets in layers in an airtight container, covering each layer with sauce.
Cover and allow to marinade in the fridge for 2 to 3 days before eating.
Serve with freshly baked wholemeal bread and green salad.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2344g)
Recipe Makes: 3 Servings

Calories: 477
Calories from Fat: 12 (3%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 64651.7mg		2229 %
Potassium 1657mg		44 %
Total Carbohydrate 105.8g		31 %
	Dietary Fiber 18.1g	72 %
	Sugars, other 87.8g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 477

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