INGREDIENTS??

250g flour

125g sugar??

5g turmeric?

5g salt ?

1kg Cape Whiting Steaks, defrosted

250ml brown vinegar??

250ml water?

250ml cooking oil?

5 bay leaves?

10g black peppercorns?

10g corianders seeds?

10g curry powder?

Salt, to taste?

Onions, sliced into rings?

30g apricot jam? / chutney?

Serving suggestion:?

Hot cross buns, sliced in half?

Butter??

METHOD??

1. Combine the flour, salt and turmeric in a shallow bowl. ?2. Cut fish into halves and coat in the seasoned flour.?3. Heat oil in a pan and shallow-fry the fish in batches for roughly 2 minutes on each side. Remove from the oil and place in a large dish.?4. Place the water, vinegar, all the spices and salt in a pot over high heat and bring to the boil. ?5. Add the onion rings, apricot jam/chutney and sugar and cook for 8 minutes. 6. Remove from the heat and pour over the fish.?7. Allow to cool completely before covering it with cling wrap and placing it in the fridge. Leave it to pickle overnight.?8. Lightly toast hot cross buns and spread generously with butter. ?9.Spoon over pickled fish and serve!

*This recipe is not provided by bertus basson