Pickled snoek
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- Monche Muller
- 4
- Easy
- Carb Conscious Pescatarian
- 15 minutes
- 20 minutes
Ingredients
- 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
Cooking Instructions
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
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