Cape Malay Style Pickled Fish | Rhodes Food Group

Ingredients

• 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 white wine vinegar
• 125 ml water
• 15 ml (1 T) mild curry powder
• 2.5 ml ground turmeric
• 2 bay leaves
• 30 ml (2 T) Rhodes Quality Apricot Jam
• 6 peppercorns
• grated rind of 1 lemon
• 10 ml (2 t) brown sugar