South African Pickled Fish

This is one of our specialties. In Cape Town it is especially popular around Easter time. You can use any fish as long as it's a white fish. Fish such as Tuna and Swordfish don't really work so well for this dish.

INGREDIENTS

1 kg filleted fish. I generally use hake. Cut into smallish portions.
oil for frying
flour for coating fish
3 large onions- sliced.
6 cloves of garlic - crushed.
1 tablespoon finely grated ginger.
1 red chilli - chopped
2 teaspoons ground cinnamon
1 teaspoon ground allspice
5 cloves
10 peppercorns
2 teaspoons mustard seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
2 bay leaves
1 teaspoons turmeric
1 tablespoon masala powder
110 ml sugar
1 cup white grape vinegar
½ cup water
1 teaspoon cornflour

METHOD

• season fish and coat in flour. Fry in oil until cooked through. Place to one side on kitchen paper to absorb excess oil.
• slice the onions and fry for about 3 mins. 
• add the garlic, ginger, chillies and mustard seeds and saute for a minute or 2.
• add the spices and combine with the onions. Now add the sugar, water and vinegar and bring to the boil. 
• simmer for about 5 minutes. Onions should still be a little crunchy.
• mix the cornflour with a little cold water and add, just to thicken slightly.
• layer the fish in a glass or ceramic dish. I normally use a corning-ware dish. Don't use a plastic dish as the spices will discolor it.
• cover each layer of fish with some sauce and then pour the rest of the sauce over the top.
• once cool, refridgerate. Allow to sit in the fridge for about 24 hours before eating to allow the flavours to meld. 
• should keep quite long in the fridge. About a week. Not that it would last that long in my house. Should be eaten cold.