South African Sweet and Sour Gefilte Fish Sauce

Me to husband: Oooh, “South African Sweet and Sour Gefilte Fish.” Doesn’t that sound good? Should I make that?

Husband: I like plain gefilte.

Me: The gefilte in this recipe is baked with a sauce made with apricot jam, vinegar, onions, ginger, golden raisins . . . .

Husband: I like plain gefilte.

Me: Well, I could make plain gefilte and make the sauce to serve on the side.

Husband: Fine. As long the gefilte is plain.

So, I made the sauce and served it on the side. And, guess what? Huge hit. Husband approved and asked for more (actually slathered on the sauce, which ended up being incredibly good).

The sweet and tangy, with a little burn from the spices, this South African gefilte sauce is a delicious alternative to the usual chrain.  It is kind of a chutney, and I imagine it might be a nice condiment or sauce for other dishes (chicken? meatballs? tofu?).

Devorah Altman’s South African Sweet and Sour Gefilte Fish
Adapted from “Lunch ‘Til 4:00,” Y.I. of West Hemptstead Sisterhood. I baked the fish sans sauce and served the sauce on the side. I added the sliced and the chopped onion to the sauce.

2 loaves gefilte fish, paper removed
1/2 cup apricot preserves
3/4 cup vinegar
2 Tbl. curry powder
2 cloves
1 tsp. ginger
2 onions (1 chopped, 1 thinly sliced)
1/4 tsp. salt
1 cup golden raisins
2 Tbl. ketchup

Make the sauce: combine the apricot preserves, vinegar, curry powder, cloves, ginger, salt and the chopped onion in a sauce pan and simmer, covered, for a half hour. Add the raisins and ketchup and cook an additional five minutes.

Preheat oven to 350 degrees. Place the fish loaves in a greased baking dish. Cover the fish with the thinly sliced onion and then the sauce. Bake the fish, covered, for 1 1/2 hours.

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