Pickled fish is a Cape Malay speciality, normally eaten at Easter, together with hot cross buns. The recipe was originally devised by Cape Malay fishermen in an effort to preserve their catch for as long as possible.
It’s a delicious South African meal, tangy and spicy, best served with salads or just on its own with some crusty bread. Although the dish originated in the Western Cape it is a much-loved dish by everyone throughout the country.
Serve it hot or cold, depending on the weather and your mood.
- 2 kg filleted skinned white fish
- Vegetable oil
- 750 ml grape vinegar
- 250 ml water
- 200 ml sugar
- 15 ml turmeric
- 30 ml curry powder
- 7 ml salt
- 1 tbsp whole black peppercorns
- 1 tbsp whole coriander seeds
- 4 large onions finely sliced
- 6 bay leaf or lemon leaves
- 2 green or red chillies seeded and sliced
- 4 thin slices green ginger
- 5 tbsp cake flour
- Cut the fish into slices about 4 – 5cm pieces. Fry in hot oil until cooked and drain on paper towel.
- Combine the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns, and coriander seeds in a large saucepan and bring to the boil.
- Add the onions, bay or lemon leaves, chillies and ginger, cover and simmer for 10-12 minutes. The onion should be limp but slightly crunchy.
- Drain the pickling liquid into a clean saucepan (reserve the onion mixture) and bring to the boil.
- Mix a little of the sauce into the flour to form a thin paste, stir into the sauce and simmer lightly for two minutes to thicken slightly.
- Layer fish and onions into a glass dish, pour over the sauce, cover and refrigerate.
- Pickled fish may be eaten as soon as it cools down. However, the flavour is even better after a couple of days.
This bakeware set can withstand extreme hot and cold temperatures, making it perfect for cooking your food in the oven and then storing leftovers in the fridge or freezer.
The transparent glass makes it easy to monitor the cooking process and easily identify your leftovers.