- 2 tablespoons Wilson’s Extra Virgin Olive Oil
- 5 large onions, cut into thin rings
- 1 x 3cm piece fresh ginger, grated
- 4 cloves garlic, crushed
- 5 teaspoons mild curry powder
- 2 teaspoons tumeric
- 6 bay leaves
- 1 teaspoon whole allspice or allspice powder
- 1 teaspoon coriander seeds
- 1 teaspoon whole cumin or cumin powder
- 1 litre white vinegar
- 300g sugar
- 2kg kingklip, butterflied, or deep-sea hake fillets, cut into portions
- Sea salt and freshly ground black pepper
- Flour, for dusting
In a stainless-steel saucepan over a medium heat, add your Wilson’s Extra Virgin Olive Oil and, when hot, gently sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, or until fragrant.
Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Meanwhile, dust the fish with the seasoned flour and pat off any excess.
Heat 1 T oil in a heavy-based frying pan and, when hot, fry the fish until golden but still succulent.
Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve.
Note: Make this recipe two or three days ahead to allow the fish to absorb the flavours better.
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