Cooking
Traditional Easter Pickled Fish
Cook Time: 15 - 20 minutes
Ingredients
- 1–1.5 kg hake
- 1 cup cake flour
- 2 tsp salt
- 1 tsp black pepper
- 2–3 tbsp oil (for frying)
- 2 large onions (sliced)
Pickling Sauce
- 2 cups white vinegar
- 1½ cups water
- ¼ cup sugar
- 2 tbsp curry powder
- 1 tbsp turmeric
- 2–3 bay leaves
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tbsp whole peppercorns
- Salt to taste
Method:
1. Prepare the Fish
- Season flour with salt and pepper
- Lightly coat the hake pieces in the flour
- Fry in oil until golden brown
- Set aside to cool
2. Make the Pickling Sauce
- In a pot, combine vinegar, water, sugar, and spices
- Add sliced onions
- Bring to a gentle simmer and cook for 15–20 minutes
3. Bake to Perfection
-
- Place the fried fish into an oven-safe dish
- Pour the warm pickling sauce over the fish
- Place in the Midea 67L Built-in Electric Oven and bake for 15–20 minutes
4. Rest & Serve
- Allow to cool, then refrigerate
- Best served after 1–2 days for full flavour
