Philip’s Six Pickled Fish/Kerrievis

Ingredients

1kg Kingfish (or any firm fish), scaled and filleted, skin left on
5 medium cloves garlic (or teaspoon of flakes)
1 tsp chopped ginger
3 large onions
1 cup grape vinegar
½ cup water
½ cup brown sugar
8 peppercorns
4 cloves
4 allspice
4 bay or lemon leaves
1 Tbs mild curry powder or a bit more if you like a bit of a tang
1 tsp ground cumin,
1 tsp ground coriander,
1 tsp turmeric
200ml sultanas (optional)
15ml flour
Coarse salt, as required (be careful, coarse salt is stronger than refined salt)
Oil for frying

Method

Chop the garlic.
Peel and slice the onions into rings.
Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 minutes (Longer than this will result in the fish being too salty).

Thoroughly rinse the fillets under running water. Pat it dry with a paper towel.
Cut the fish into bite sized cubes, leaving the skin attached.
Heat oil in a heavy based frying pan and fry the fish until just cooked through.
Place the rest of the ingredients in a large heavy based pot (to prevent burning), bring to the boil, then reduce heat, stirring to ensure the brown sugar dissolves, and does not burn. Then simmer for approximately 7-10 minutes until the onions are cooked but still crisp. Mix the flour with a bit of the sauce to thicken.

Layer the pieces of fish and the sauce and sultanas, onions alternately in a ceramic or glass serving-dish or in the sterilised jars, (sterilise jars and lids by boiling them in water for 5 minutes) ensuring that the last layer of fish is covered with sauce.

Leave to cool and then refrigerate. Will keep for weeks in the fridge.

Serve fish and onions with sprinkled fresh coriander on cold Basmati rice or with nice green salad, or with crispy rolls/freshly baked bread

Regards,
Philip

Philip van Zijl