THE FLYING COOK

THIS was definitely my dad’s favourite dish. There was nothing quite like it. Mom would make it in large quantities. Dad would sneak into the fridge and polish off all the fish.

Such a simple, classic South African recipe, filled with tantalising flavours. I recommend making a double recipe as it is a great snack and excellent for your lunch box. PICKLED FISH

Serves 4

800g kingklip or hake fillets, cut into portions

Salt and pepper

¼ cup cake flour Sauce

2 medium-size onions, thinly sliced

1 tsp turmeric

1 tsp coriander powder ½ tsp ginger

1 clove garlic, finely chopped 2 tbs medium curry powder

1 tsp salt

4 bay leaves

1½ cups white wine vinegar ¼ cup water

¼ cup sugar

3 tbs oil

METHOD

Heat oil in a heavy-based stainless-steel saucepan over medium heat, add onions, fry till translucent, add turmeric, coriander, ginger, garlic, curry powder and salt. Fry for 5 minutes.

Add vinegar, water and sugar, stir until sugar has dissolved. Add bay leaves.

Allow to simmer for 20 minutes, at a low temperature.

Season fish, then dust with flour. Heat a large heavy-based frying pan, fry fish at medium temperature, until golden, but succulent.

Place the fish in a glass bowl, pour curry sauce over the fish, ensure all the fish is coated in the pickle sauce.

Allow to cool. Cover fish and refrigerate for 24 hours before serving.