Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Fry the
Hake Medallions (2 kg)
in
Olive Oil (as needed)
until just cooked through. Season the fish with salt and
Ground Black Pepper (to taste)
and set aside.
Step 2
Fry the
Onions (2)
in a little
Olive Oil (as needed)
until just cooked – you want them to still have a crunch.
Step 3
In a saucepan, combine the
White Wine Vinegar (480 mL)
,
Water (125 mL)
,
Granulated Sugar (75 g)
,
Bay Leaves (3)
,
Ground Turmeric (10 g)
,
Cumin Seeds (10 g)
,
Garam Masala (10 g)
,
Whole Coriander Seeds (10 g)
,
Black Peppercorns (10 g)
, and
Salt (10 g)
and simmer for 10-12 minutes.
Step 4
Use a little of the sauce combined with the
Cake Flour (9 g)
to make a roux and thicken the sauce. Add the fried onions.
Step 5
Use boiling water to sterilize a few jars or one large container.
Step 6
Place the hake sections into the jars and spoon over the onions and sauce, taking care to entirely cover each piece of fish. Refrigerate the pickled fish and serve after a minimum of three days.
