Cape Pickled Fish, also known as “Kaapse Kerrievis” in Afrikaans, is a traditional South African dish particularly popular in the Cape Malay community. It is especially enjoyed during Easter time but is a beloved treat that can be savored all year round. This dish is a wonderful example of the culinary fusion that characterizes South African cuisine, blending local fish with Malay-inspired spices and European pickling techniques. The result is a flavorful, tangy, and slightly spicy dish that has a unique taste and is usually served cold.
Ingredients:
- 2 kg firm white fish (like snoek, yellowtail, or hake), cleaned and cut into portions
- Salt to taste
- 2 cups flour, for dusting the fish
- Oil, for frying
For the Pickling Sauce:
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar (adjust to taste)
- 2-3 large onions, sliced into rings
- 10-15 whole allspice berries (pimento)
- 5-10 whole cloves
- 2-3 bay leaves
- 2 tablespoons curry powder (adjust according to desired spiciness)
- 1 teaspoon turmeric
- Salt and pepper to taste