Pickled Fish Bunny ChowMakes 2
Ingredients
1 Sunbake White Bread loaf
500 g skinless hake, cut into
large cubes
Seasoned flour
10 ml oil
2 onions, thinly sliced
185 ml brown vinegar
3 bay leaves
95 ml sugar
10 ml turmeric
20 ml curry powder
20 ml cornflour
2.5 ml salt
5 mixed peppercorns
Garnish:
Freshly chopped coriander
Directions
Dust hake cubes in the seasoned flour and fry in hot oil until golden brown and cooked. Drain on absorbent paper. In a pot, cook onions in vinegar, 1 cup of water, bay leaves, sugar, turmeric, curry powder, salt and peppercorns until soft. Mix the corn flour in a little water and add to the sauce mixture. Stir well and simmer until the sauce thickens.
Layer the fish and sauce in a container, cover and refrigerate for 1 – 2 days for the flavours to develop.
Bunny chow loaf:
Cut the loaf in half. Working from the cut side, scoop out the bread from the centre of each half, leaving enough bread on the sidewalls and base. Fill the pocket with pickled fish and garnish with coriander. Serve with the scooped out bread.
