Fish vindaye – pickled fish

(Serves 4)

  • 250 ml sunflower oil
  • 600 g firm white fish, like hake, cubed
  • 2 red onions
  • 1 clove of garlic, finely chopped
  • 3 green chilies, seeded and finely chopped
  • 30 ml mustard seed
  • 30 ml turmeric
  • 100 ml white wine vinegar
  • Salt and freshly ground black pepper to taste
  • 10 g fresh coriander leaves, finely chopped

Heat oil in a pan and fry fish until golden brown. Drain on kitchen towels and keep to one side. Sauté red onion, garlic and chilies until onion is soft and translucent. Add spices. Remove from heat and add vinegar and fish. Season with salt and black pepper. Serve with coriander.