Pickled Fish

Ingredients

• White fish fillets (hake or cod) (1 kg)
• Salt (to taste)
• Black pepper (to taste)
• Bay leaves (2-3)
• Garlic, minced (4 cloves)
• Onions, thinly sliced (2 large)
• Curry powder (2 tablespoons)
• Turmeric powder (1 teaspoon)
• Sugar (1/2 cup)
• Water (2 cups)
• White vinegar (2 cups)

Instructions

1. Begin by seasoning the white fish fillets generously with salt and pepper on both sides. Set aside.
2. In a large pot, combine the white vinegar, water, sugar, turmeric, curry powder, onions, garlic, and bay leaves. Stir well and bring the mixture to a boil over medium heat.
3. Once boiling, carefully add the seasoned fish fillets to the pot. Reduce the heat to low and simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Using a slotted spoon, remove the fish from the pot and set it aside on a plate. Continue to simmer the sauce for an additional 10-15 minutes until it has reduced by half and thickened slightly.
5. Place the cooked fish in a deep dish or jar, and pour the reduced sauce over the top, ensuring the fish is well covered.
6. Let the dish cool to room temperature, then cover it tightly and refrigerate for at least 24 hours to allow the flavors to meld and develop.
7. Serve the pickled fish chilled or at room temperature, ideally alongside fresh bread or pap for a complete meal.