This recipe is from Khanya's book Shit's Real, Let's Heal. "This dish is a bit of effort, but there's a wonderful rhythm to making pickled fish that just makes the day go by so quickly to me. Pickled fish is a major marker of the Easter period in most Black households and each family holds their respective recipe in high regard. I've been raised to believe that my mom's recipe is the one to beat. Here it is: the best pickled fish recipe in the country. Maybe the world."

Serves: 8

Prep time: 30 minutes

Cooking time: 35 – 40 minutes (plus overnight)

Ingredients

For the fish:

• 1 kg fresh hake fillets
• 4 large onions, sliced
• 45 ml vegetable oil
• 1 T garam masala
• 1 T pickled fish masala
• 1 T coriander seeds
• 1 T cumin seeds
• 1 thumb-sized piece of ginger, grated
• 4 cloves garlic, crushed
• 500 ml white vinegar
• 100 g brown sugar
• Salt

For the batter:

• 3 eggs
• 1 cup flour
• 1 t baking powder
• 1 T paprika
• 1 T low sodium fish seasoning
• 1 fistful fresh coriander, finely chopped
• 750 ml water, cold

Method

• In a bowl, combine flour, baking powder, paprika, fish seasoning and fresh coriander. In another bowl, whisk the eggs and water and add to the dry mixture. Whisk together to form a batter of medium thickness.
• Preheat the fryer to 160°C. Pat the fish dry with a towel, dust with flour and dip into the batter. Fry in batches and allow to rest on paper towel.
• Heat a pot and add oil. Gently fry the onions, garlic and ginger. In a dry pan, roast the cumin and coriander seeds. Throw in with the frying onions and continue to fry on a medium heat for another ten minutes or until onions are beautifully sweet and translucent. Add the garam masala and the pickled fish masala and stir through thoroughly. Allow spices to fry gently for 5 more minutes, stir in the sugar and then finally add the vinegar. Stir.
• Allow this sauce to simmer on a low heat for 20 more minutes, stirring occasionally. Season with a bit of salt.
• Pour liberally over the fried fish ensuring each piece of fish is well coated with the pickle sauce.
• This is best served at room temperature with cold coleslaw.