Ingelegde Vis (Pickled Fish) is a traditional South African recipe for a classic dish of fish pickled in white wine vinegar flavoured with curry spices. The full recipe is presented here and I hope you enjoy this classic Southern African version of: Pickled Fish (Ingelegde Vis).
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Slaves and indentured workers from Dutch territories in the East Indies brought this traditional method of pickling fish to Southern Africa. This became very popular in the days before refrigeration and though refrigeration has made this method of preservation obsolete pickled fish are still popular throughout Southern Africa. This is also known as kerreivis.
Ingredients:
900g fish, filleted (traditionally snoek or hake, but any firm white fish will do)
flour for dredging
4 onions, thinly sliced
250ml white wine vinegar
1 tsp turmeric
2 tsp curry powder
1 tsp black peppercorns
2 bay leaves
2 tsp brown sugar
Method:
Wash the fish fillets, pat them dry and dip in the flour to coat. Form a bed of the sliced onions in an oven-proof dish and lay the fish on top.
Combine all the remaining ingredients and pour over the top of the dish. Cover with a tight-fitting lid or with foil and place in an oven pre-heated to 170°C and bake for an hour.
Remove from the oven and allow to cool completely. Cover with clingfilm and refrigerate for 2 days to let the flavour develop before serving.
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