Cape Malay Pickled Fish
(14 votes, average: 4.07 out of 5)
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This is my take on this classic Cape Malay pickled fish recipe that is usually eaten around Easter but can be enjoyed at any time of the year.
Ingredients
1 kg firm white fish (kingklip, hake or cod) cut into large portions
30 ml olive oil
2 Spanish onions, finely diced
1 medium piece of fresh ginger, grated
1 garlic clove, minced
2.5 ml fennel seeds, crushed
5 ml whole coriander seeds, crushed
5 ml garam masala
10 ml ground turmeric
15 ml curry powder
5 ml salt
45 ml sugar
3 bay leaves
375 ml white wine vinegar
300 ml water
Instructions
Heat the olive oil in a large saucepan and sauté the onions until soft and translucent.
Add the garlic and ginger and cook for 2 to 3 minutes.
Add all the spices and cook for a further 2 minutes.
Add the salt, sugar, vinegar, bay leaves and water and simmer for 20 minutes.
Place the fish carefully in the pan and spoon the sauce over the fillets.
Cover and Simmer for 20 minutes until cooked through.
Lift the fish from the pan with a spatula and place in a non-metallic dish.
Continue reducing the sauce until it coats the back of a spoon
Pour the sauce over the fish and cover.
Ideally chill for 2-3 days before consuming
Serve the pickled fish at room temperature with salad or crusty bread
Find it online: https://www.darylskitchen.com/cape-malay-pickled-fish/
