- 500g fresh hake, cut into cubes
- 1 egg, whisked
- 1 cup desiccated coconut, fine
- ¼ cup olive oil
- 2 large onions, sliced into rings
- 1 Tbsp fresh ginger root, finely chopped
- 1¼ cups white vinegar
- 1½ cups water
- ¼ cup Sweet Nothings Xylitol
- 1 Tbsp. medium curry
- 1½ tsp ground ginger
- 4 cloves garlic, crushed
- 1 tsp turmeric
- 1 tsp salt
- 10 black peppercorns
- 5 bay leaves
- Dip the fish in the egg and roll it in the coconut.
- Moderately heat half the olive oil in a frying pan, then fry the fish until golden and succulent.
- Drain the fish on paper towels and set aside. And leave to cool.
Now make the curry sauce:
- Heat the remaining oil in a saucepan, add the onions and fry until they start to soften and become translucent.
- Add the curry powder, garlic, turmeric, fresh ginger root and ground ginger, and gently fry for a few minutes.
- Add the vinegar and water and bring to a simmer. Add Sweet Nothings Xylitol (add more if required, to taste) and stir until dissolved.
- Season with ground pepper and salt to taste.
- Allow the sauce to simmer gently for 20 minutes, until it has thickened.
- Pour a little of the sauce into a non-metal dish. Place a layer of the fried fish into the dish. Continue layering the fish and sauce until all the fish is covered.
- Cover the dish and refrigerate overnight (best left for 2 – 3 days) before serving.
- Serve the pickled fish chilled or at room temperature. The fish will keep in the fridge for at least 4 days – just ensure that it is always covered by sauce.