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Clover Classic Pickled Fish

Clover Classic Pickled Fish
Recipe by Jay Miller
Serves: 6
Cooking time: 40 minutes

1kg boneless hake or kingklip, cut into portions
seasoned flour to dust fish
4 large eggs, beaten
4 tbsp Clover Classic Fat Spread

1 tbsp Clover Classic Fat Spread
6 large onions, sliced in rings
1 cup white vinegar
3 tbsp yellow curry powder, medium
1 tsp turmeric
½ tbsp masala
900g tin smooth apricot jam
¼ cup brown sugar
6 – 8 bay leaves
3 tbsp black peppercorns, whole
6 green chillies, cut in half – lengthways

To serve
2 – 3 lemons, quartered
6 hot cross buns

Start with the sauce. In a stainless-steel saucepan over a medium heat, add 1 tablespoons of Clover Classic Fat Spread and once melted, gently sauté the onion until translucent. Add the vinegar and spices and cook for an additional 2 minutes. Lastly add the jam, bay leaves, peppercorns and brown sugar and gently let it simmer for a further 10 minutes until the sugar has dissolved. Meanwhile, dust the fish with the seasoned flour and pat off any excess flour. Heat 3-4 tablespoons of Clover Classic Fat Spread in a heavy-based frying pan. Once hot, dip each piece of fish into the beaten eggs and fry the fish until golden - but still succulent.
To assemble, place a layer of the fish in a deep glass or non-metallic container and pour a little of the hot sauce over it. Make sure that the fish is covered. Add a few slices of the green chillies on top and then continue layering fish and sauce until all the fish is covered. Cool to room temperature, then chill until ready to serve. Serve with lemon wedges and hot cross buns. Enjoy!

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