INGREDIENTS
1 kg white fish, such as cod or hake
10 ml salt
250 ml water
40 ml oil
Sauce:
500 g sliced onions
250 ml sugar (or less, to taste)
250 brown or white wine vinegar
2 bay leaves
30 ml medium curry powder
15 ml turmeric powder
4 ml ground ginger powder
180 ml water
15 ml cornflour
METHOD
- Set the oven to 200˚ C
- Cut fish into pieces and season. Add water, drizzle with oil, cover and bake in the oven for 30-45 minutes, until cooked.
- Place the sauce ingredients in a saucepan, except for the cornflour, and simmer until the onions are soft.
- Thicken the sauce with the cornflour.
- Layer the fish in the sauce and chill for several hours, preferably overnight, to marinate
It will keep in the refrigerator for up to two weeks.
Contributor: Fiona Grobler 
