Last year i made this pickled fish for Easter...it was DELISH! and my family absolutely loved it, Try the recipe yourself and do let me know what you think :)
1/2 cup vegetable oil for frying
900g -1kg Kingklip or Deep sea hake, cut into 150g portions
salt to taste
2 large white onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
2 teaspoons allspice
3 bay leaves
1 red chili pepper, seeded and sliced lengthwise
2 cups red wine vinegar
1/2 cup water
1/2 cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
Prep Time 30 minutes
Cook Time 1 hour
Ready in 1 Day
Heat the oil in a large pan over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through. Remove from the skillet and set aside.
Fry the onions and garlic in the same pan over medium heat until translucent. Add the peppercorns, allspice, bay leaves, and red chili peppers. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.