CAPE PICKLED FISH

by

Instructions:

  1. Prepare the Fish:
    • Season the fish portions with salt.
    • Lightly dust the fish pieces with flour.
    • Heat oil in a large frying pan and fry the fish until it is golden and cooked through. Set aside to cool.
  2. Make the Pickling Sauce:
    • In a large saucepan, combine the vinegar, water, sugar, onions, allspice, cloves, bay leaves, curry powder, turmeric, salt, and pepper.
    • Bring the mixture to a boil, then reduce the heat and simmer for about 5-10 minutes, or until the onions are soft but not mushy.
    • Taste the sauce and adjust the seasoning if necessary.
  3. Assemble the Dish:
    • In a deep dish or container, arrange a layer of the cooked fish.
    • Pour a layer of the pickling sauce over the fish, including some onions and spices from the sauce.
    • Repeat the layering process until all the fish is covered with the pickling sauce. Make sure the top layer is sauce, covering the fish completely.
  4. Marinate:
    • Allow the dish to cool to room temperature.
    • Cover and refrigerate for at least 24 hours before serving. This waiting period allows the flavors to meld and the fish to absorb the tangy pickling sauce.
  5. Serving:
    • Cape Pickled Fish is traditionally served cold, accompanied by crusty bread or as part of a larger meal with other dishes.
    • Before serving, check if the dish needs to be balanced with extra seasoning or vinegar for a more pronounced pickled effect.

This dish is a celebration of flavors and textures, embodying the multicultural heritage of South Africa. Enjoy the process of making it and the delightful experience of sharing it with friends and family!

Leave a Comment