Thursday, 23 June 2011

Ouma's Pickled Fish

Ouma is 85 and use to make pickled fish in Swellendam and Witsand, since we where little and we still love it!  Problem is, we don't have the recipe.  So I bought a Yellowtale and asked her if we could make pickled fish. Thinking that I will have the recipe after we're done.
 
The fish had to be cleaned and ouma was the best one to do that. 
7 Sliced onions for the sauce, topped with 1,5 lt white vinegar (no water to be added). Fish filleted and salted, ready to be fried. Make sure the fish is dry before you fry it.

Mixing the curry, turmeric and sugar for the onions was a big secret, as ouma does not measure with a spoon.  "Jy gooi net so en dan proe jy of dit reg is"!

 
Ouma watching that everything is going according to plan.





The end result. Layers of warm onion-sauce and freshly fried fish.  Topped up with the last sauce.


And now we need to wait for at least 3 to 5 days before we can taste!
I had a "skelm" taste and it sure tastes like Witsand!

3 comments:

  1. Yummy.....wish I could call round and spend some time picking up tips and new ideas....Food heritage so important.
    Thanks for sharing.
    Robert

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  2. Hmmm. I never had a good meal with perfect measurements,"Jy gooi net so en dan proe jy of dit reg is" is the way to go. I have some recipes past on from my Gran to my Mother and even with a few ingredients missing, it always tastes great and filled with memories.Please keep the stories coming, will be sure to stay tuned.
    Elmarie

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  3. Oh! Looks lekker! Brings back memories.

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