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Add a photoSpiced pickled fish, served cold with an assortment of salads. This dish is especially popular during the passover
Ingredients
- 2 Kg/ 4 1/2lb. Firm white fish, like yellowtail, hake, cod, etc
- 6 large onions, cut in rings
- 1 cup water
- 3 cups white vinegar
- 6 bay leaves
- 3/4 cup sugar
- 2 1/2 tsp tumeric
- 6 tsp curry powder, mild or hot
- 1 1/2 tsp salt
- 2 1/2 peppercorns
- Handful sultanas
- 1 tbsp flour/ cornstarch
- 2 tsp butter
- Oil for shallow frying
Directions
- Fry the fish fillets in the mixture of oil and butter for 90-120 seconds
- On both sides, until JUST cooked, set aside
- In a saucepan, pour the water and vinegar and bring to boil
- Add the spices, bay leaves and sugar, cook for a few minutes stirring to dissolve the sugar
- lower heat
- Add the onion rings and slowly simmer until cooked but not overdone, add some sultanas during the last few minutes
- Make a paste with the flour and cold water, add to the sauce to thicken, remove from heat
- In a glas or ceramic container, make layers with the fish, sauce and the rest of the sultanas. Allow to cool completely before refridgerating for at least 3 days to cure
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 8 servings | |
| Calories 152 | |
| Calories from Fat 12 | 8% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 454mg | 19% |
| Potassium 257mg | 7% |
| Total Carbs 31.21g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 23.54g | 16% |
| Protein 1.47g | 2% |
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