PICKLED FISH

I have tried many recipes but this one is my favourite and is not too sweet.

2kg hake or kingklip fillets cut into serving portions
Olive oil for frying – I avoid sunflower oil as much as possible
4-6 onions, sliced
2 red chillies, seeded and chopped
25ml curry powder
5ml turmeric
25ml brown sugar
125g seedless raisins – optional
650ml white vinegar
150ml water
2 large bay leaves
45-60ml apricot jam
Salt and black pepper
Seasoned flour – optional

Dust fish with seasoned flour if using it.  Fry in oil for 3-4 minutes on each side.  Drain on paper towel.  Sauté onions in the same pan, add more oil if needed.  Add curry powder, chillies, turmeric, sugar and raisins if using.  Fry for a further minute.  Add vinegar and water, stirring to make a smooth thin sauce.  Add bay leaves, jam and season to taste.  Simmer uncovered for 10 minutes.

Layer fish in a deep glass or earthenware dish, pour the sauce over.  Cover tightly with cling wrap and refrigerate for two days before serving.

Serves 8 to 10.

Enjoy.