Recipe of the day: Traditional South African pickled fish

Pickled fish is a proudly South African dish which is known to have originated from cape Malay cooking, and has been prepared and enjoyed for many years in households across the nation.

Initially, the main reason for the way in which this dish was prepared was to preserve fresh fish at the early cape colony, but over time, the dish became a popular recipe which was loved by many families and prepared as Cape Town’s traditional Easter meal.

Create this delicious traditional South African pickled fish recipe for your Sunday meal for yourself and the family, and serve it with your most preferred starchy dish.

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Traditional South African pickled fish

Create this delicious pickled fish recipe this Sunday for yourself and the family, and serve it with your most preferred starchy dish.

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• Author: bibbyskitchenat36
• Prep Time: 5 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 1x
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 1 kg firm white fish (kingklip or hake), whole or cut into portions
• 30ml (2 tablespoons) olive oil
• 2 brown onions, finely diced
• 1 garlic clove, minced
• thumb-sized piece fresh ginger, grated
• 2.5ml (1/2 teaspoon) fennel seeds, crushed
• 5ml (1 teaspoon) whole coriander seeds, crushed
• 5ml (1 teaspoon) garam masala
• 10ml (2 teaspoons) ground turmeric
• 15ml (1 tablespoon) curry powder
• 5ml (1 teaspoon) salt
• 45ml (3 tablespoons) sugar
• 3 bay leaves
• 375ml (1 1/2 cups) white wine vinegar
• 300ml water

Instructions

1. Heat the olive oil in a large saucepan and sauté the onions for about 10 minutes until soft and translucent.
2. Add the garlic and ginger and cook for a further 2 minutes.
3. Now add all the aromatics (spices) and cook for a further 3 minutes.
4. Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes.
5. Place the fish carefully in the pan and spoon the sauce over the fillet. Cover and Simmer for 20 minutes until cooked through.
6. Lift the fish carefully from the pan with a fish slice and place in a non-metallic dish.
7. Transfer the sauce to a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film.
8. Chill for 2-3 days.
9. Serve the pickled fish at room temperature with red onion pickle if you wish and crusty baguettes alongside.

This recipe was found on bibbyskitchenat36.com