Cooking Instructions
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Step 1
Fry the
Hake Medallions (4.4 lb)
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 (2 cups)
,
Water (1/2 cup)
,
Granulated Sugar (1/3 cup)
,
Bay Leaves (3)
,
Ground Turmeric (1/2 Tbsp)
,
Cumin Seeds (1/2 Tbsp)
,
Garam Masala (1/2 Tbsp)
,
Whole Coriander Seeds (1/2 Tbsp)
,
Black Peppercorns (1/2 Tbsp)
, and
Salt (1/2 Tbsp)
and simmer for 10-12 minutes.
Step 4
Use a little of the sauce combined with the
Cake Flour (1 Tbsp)
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.
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