Quick Pickled Fish with Basmati Rice | Spekko

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Quick Pickled Fish with Basmati Rice

Quick Pickled Fish with Basmati Rice

Pickled fish is a traditional Easter dish in South Africa. In the Western Cape Snoek is the preferred fish with which to prepare this recipe. Spoon the rice and fish topped with coriander into a glass bottle and take to the office for lunch. Delicious.

  • Serves: 6
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    30 ml (2 tbsp) olive oil
    3 large onions, cut into thin rings
    1 x 3 cm piece fresh ginger, grated
    2 cloves garlic, crushed
    15 ml (1 tbsp) mild curry powder
    10 ml (2 tsp turmeric
    2 bay leaves
    5 ml (1 tsp) coriander seeds, roughly crushed
    5 ml (1 tsp) cumin powder
    250 ml (1 cup) vinegar
    juice and grated rind of 1 large lemon
    125 ml (1/2 cup) sugar
    1 kg hake or yellow tail, skin on
    sea salt and freshly ground black pepper
    flour, for dusting
    oil for frying
    fresh coriander for garnishing
    6 cups cooked Spekko India Gate Basmati Rice

Method

    1. Sauté the onion in the oil for 5 minutes – it should still be quite crisp.
    2. Add the ginger and garlic and cook for another minute.
    3. Add the curry powder, turmeric, bay leaves, coriander seeds and cumin. Cook for a minute.
    4. Add the vinegar, lemon juice and peel and sugar and let the pickling liquid simmer for 5 minutes.
    5. Meanwhile, coat the fish in seasoned flour and fry in oil until golden and cooked through.
    6. Carefully spoon into pickling liquid and leave to cool in the liquid. Best left overnight before enjoyed.
    7. Serve with Spekko India Gate Basmati Rice and fresh coriander.