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Pickled fish. Slaves from Dutch territories in the East Indies brought their culinary traditions with them to southern Africa. Although pickled fish no longer play as important a nutritional role as they did in the days before refrigeration, they are still popular. Snoek and Hake are commonly used, but any firm, fleshy fish will pickle well. Because they are eaten cold, they make excellent hot weather fare. This recipe serves 4 as a first course or when accompanied by filling side dishes such as potato salad. You must make it 2 days before you plan to eat it.
- 1 lb fish
- flour for dredging
- 4 medium onions, sliced
- 1 cup white vinegar
- 1 tsp turmeric
- 2 tsp curry powder
- 1 tsp peppercorns
- 2 bay leaves
- 2 tsp brown sugar
- Pre-heat oven to 350°F.
- Wash and pat dry the fish pieces and dip them in flour to coat.
- In a baking dish, make a bed of the onion slices and lay fish on top.
- Combine the remaining ingredients and pour over the fish and onions.
- Cover with a tight-fitting lid or seal with foil and bake for 1 hour.
- Remove from the oven and let cool, then refrigerate for 2 days before serving.