This recipe makes a delicious pickled fish which is traditionally eaten over Easter, especially in Cape Town and surrounding areas.
Pickled Fish Ingredients
2 lb yellowtail, scaled and filleted, skin left on
½ cup golden brown sugar
5 cloves garlic
2 large onions
1 cup grape vinegar
½ cup water
4 allspice berries
2 bay leaves
1 Tbsp masala (curry powder)
2 tsp cumin, ground
2 tsp coriander, ground
1 tsp turmeric
coarse salt, as needed
&oil, as needed for frying
Cape Malay Pickled Fish, delicious cold with salad
To make the Pickled Fish
Roughly chop the garlic
Peel and slice the onions into rings
Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes.
Thoroughly rinse the fillet under running water. Pat it dry with a paper towel.
Cut the fish into serving portions leaving the skin attached.
Heat oil in a frying pan and fry the fish until cooked through
Do not cover the fish with flour or batter as normal in frying fish
Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves, and does not burn on the bottom of the pot.
Then simmer for approximately 8 minutes until the onions are cooked but still crisp.
Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish.
Ensure that the last layer of fish is covered with sauce.
Leave to cool and then refrigerate.
Will keep for a week in the fridge.
Although it's traditionally eaten over Easter there's certainly nothing to prevent you enjoying this delicious fish dish at any time of year, especially summer when you might need a cold meal...
Pickled Fish is generally served with green salad and crisp rolls.
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