Ingredients

Method

• 500 g snoek, portioned
• salt, to taste
• oil, for frying
• 1 large onion, sliced
• 3 cloves garlic, chopped
• 125 ml vinegar
• 60 ml water
• 1 t coriander seeds
• 1 t ground cumin
• 1 t turmeric powder
• 1 ½ garam masala
• 2 bay leaves
• 2 allspice berries
• 2 cloves
• a few peppercorns
• sugar, to taste

Method

Ingredients

Salt the snoek and fry it in oil until cooked through.

Remove it using a slotted spoon and set aside, reserving the oil.

Bring the rest of the ingredients, except the sugar, to a boil. Turn down the heat and simmer until the onions are transluscent but still have lots of crunch.

Add sugar, to taste, and stir to dissolve.

Pour the warm sauce and oil over the fish, making sure that each portion is covered well. Allow to cool. 

Cook's note: serve this pickled fish in a hollowed-out sweet potato bread and serve with a tangy apricot sambal for a gourmet bunny chow.

ickled fish:

500g snoek, portioned

salt to taste

oil, for frying

1 large onion, sliced

3 cloves garlic, chopped

125ml vimegar

60ml water

5 ml coriander

5ml ground cukin

7ml masala

3ml turmeric

2 bay leaves

2 allspice berries

2 cloves

1 ml peppercorns

sugar to taste