Enjoy the flavour of the Cape with this quick and easy dish – a South African favourite and perfect for the long-weekend. The secret? Apricot jam. This dish will keep fresh in the fridge for up to a week. The fish is cooked first and is then pickled and served cold.
Bread lovers can also consider baking some delicious mini bread loaves in the leftover jam cans to serve with your pickled fish. And if you still have jam left, Rhodes Quality jam cans are fridge friendly, so with a handy snap cap, you can store in the fridge after opening.
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Ingredients (serves 6-8):
- 30 ml (2 T) Rhodes Quality tinned Apricot Jam
- 1 kg firm white fish, skinned and deboned
- juice of 1 lemon
- salt and pepper to taste
- sunflower oil for frying
- 2 onions, thinly sliced
- 190 ml (¾ C) white wine vinegar
- 125 ml (½ C) water
- 15 ml (1 T) mild curry powder
- 2.5 ml (½ t) ground turmeric
- 2 bay leaves
- 6 peppercorns
- grated rind of 1 lemon
- 10 ml (2 t) brown sugar
Method:
- Trim the fish into even-sized pieces and season with lemon juice, salt and pepper. Set aside.
- Heat some oil in a pan and fry the onions until soft. Remove from the pan and set aside. Fry the fish in oil in the same pan for a few minutes on both sides until just cooked, then set aside.
- In a medium-sized saucepan, combine the vinegar, water, curry powder, turmeric, bay leaves, Rhodes Quality Apricot Jam, peppercorns, lemon rind and sugar. Bring to the boil, whisking well then reduce the heat and simmer for 10 – 15 minutes. Adjust the seasoning if necessary.
- Place the fish and the onions in a large jar or dish and cover with the sauce. Cool and refrigerate overnight before serving.
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