BY CHEF KERRY KILPIN Pickled Cape Bream 1kg Cape Bream, cut into portions 150 g sugar 500ml white vinegar 5ml whole cumin 5ml coriander seeds, toasted & crushed 10ml fish spice 3 x bay leaves 5ml turmeric 5ml mild curry powder 3 x crushed garlic cloves 5ml grated ginger 3 x chopped onions 10ml corn flour 2 tbsp sunflower oil for frying Flour, for dusting Salt and black pepper In a pan over a medium heat, add 1 tbsp oil […]