Curried pickled fish

Curry sauce

• 1 ½ tbsp cornflour
• 2 tbsp water
• 20 g vegetable oil
• 2 onions, cut into thin slices
• 1 tsp ground cumin
• ¼ tsp black peppercorns
• 3 dried bay leaves
• 1 tsp ground turmeric
• 1 ½ tbsp curry powder
• 400 g apple cider vinegar
• 200 g light brown sugar
• 1 tsp sea salt

Fried fish

• 100 g plain flour
• sea salt, to season
• ground black pepper, to season
• 3 eggs
• vegetable oil, to deep fry
• 600 g hoki fillets or flaky white fish of choice (approx. 6 fillets or pieces - see Tips)