Pickled FishSauce:

3 large onions

1 tbsp of grated ginger

4 chopped cloves of garlic

2 tbsp of oil

dried chilli*

black peppercorns*

cloves*                                                            3 bay leaves*

2 tsp coriander*                                             2 tsp mustard seeds*

2 tsp ground cumin*                                     2 tsp ground turmeric*

2 tsp masala powder*                                   ½ cup brown sugar

1 cup grape vinegar                                       ½ cup water

Saute onions, grated ginger, garlic in oil. Add a dried chilli*, black peppercorns*, cloves*, bay leaves*, coriander*, mustard seeds*, ground cumin*, ground turmeric* and masala powder*. Cook for a few minutes – then stir in brown sugar and cook till caramelised. Add grape vinegar & water and simmer until sauce thickens. (For a thicker sauce, add 1 teaspoon cornflour). Set aside and keep warm.

Fish:

500g firm fish (yellowtail or hake)
flour
1 beaten egg
oil for frying

Cut firm fish into strips, dip fish into seasoned flour then, just before frying, into beaten egg. Place gently into hot oil in batches. Fry till golden and drain on paper towel. Place fish in a dish and cover with warm sauce. Allow to cool and refrigerate for at least 2 days.

NOTE: All ingredients marked with an asterisk are available at Dried Fruit for Africa.