Ingelegde Vis (Pickled Fish) |
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Prep Time: 15 Minutes Cook Time: 2880 Minutes |
Ready In: 2895 Minutes Servings: 4 |
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From: “The Africa News Cookbook, African Cooking for Western Kitchens”. South Africa, Dutch territories East- Indies origin. Any firm, fleshy fish will pickle well. Great alongside potato salad. *Needs to sit 2 days before serving. Ingredients:
1 lb firm fleshy fish, cut into pieces |
flour, for dredging |
4 medium onions |
1 cup white vinegar |
1 teaspoon turmeric |
2 teaspoons curry powder |
1 teaspoon peppercorn |
2 bay leaves |
2 teaspoons brown sugar |
Directions:
1. Preheat oven to 350°F.
2. Wash and pat dry the fish pieces and dip them in flour to coat.
3. In a baking dish, make a bed of onion slices and lay fish on top.
4. Combine remaining ingredients and pour over the fish and onions.
5. Cover with a tight fitting lid or seal with foil and bake for 1 hour.
6. Remove from oven and let cool, then refrigerate for 2 days before serving.
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