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Ingredients

Method
  • 1 kg fresh hake fillets, cut into pieces (thaw completely if using frozen hake)
  • 500 ml canola oil, for frying
  • For the batter:

  • 180 g flour, plus extra for dusting
  • 1 t baking powder
  • 1 T paprika
  • 1 T low-sodium fish seasoning
  • 1 T coriander seeds
  • 3 free-range eggs
  • 3 cups cold sparkling water
  • For the curried onions:

  • 3 T vegetable oil
  • 4 large onions, sliced
  • 4 garlic cloves, crushed
  • 1 thumb-sized piece of ginger, grated
  • 1 T coriander seeds
  • 2 star anise
  • 1 t fennel seeds
  • 1 stick cinnamon
  • 1 T cumin seeds
  • 1 T garam masala
  • 1 T turmeric
  • 1 T medium curry powder
  • 100 g brown sugar
  • 2 cups white vinegar
  • salt, to taste

1. To make the batter, combine the flour, baking powder, paprika, fish seasoning and coriander. In a separate bowl, beat the eggs and water, then add to the dry ingredients. Whisk together to form a batter of medium thickness.

2. Preheat the oil to 160°C in a deep-fryer or large saucepan. Pat the fish dry with kitchen paper, dust with flour, then dip into the batter. Fry in batches and drain on kitchen paper.

3. To make the curried onions, heat the oil in a saucepan. Gently fry the onions, garlic and ginger. Meanwhile, toast the coriander seeds, fennel seeds, cinnamon, star anise and cumin seeds in a dry pan, then add to the onions and fry over a medium heat for 10 minutes, or until onions are sweet and translucent.

4. Add the garam masala, turmeric and medium curry powder and stir through thoroughly. Gently fry for 5 minutes, then stir in the sugar and vinegar. Simmer over a low heat for 20 minutes, stirring occasionally. Season with salt.

5. Pour the sauce liberally over the fried fish, ensuring each piece of fish is well coated with the sauce. Chill overnight. This is best served at room temperature with cold coleslaw.

Find more fish recipes here.

Food assistant: Lerato Motau
Photographer: Shavan Rahim
Production: Amy Ebedes-Murray
Videographer: Romy Wilson

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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