Traditional Cape Malay Pickled Fish

This Cape Malay-style pickled fish is made with aromatic spices and often eaten over Easter in the Western Cape.
It will keep well in the fridge for a few days.

 

Ingredients

      • flour, for dusting
      • pink himalayan salt and freshly ground black pepper, to taste
      • 2 kg kingklip, butterflied, or deep-sea hake fillets, cut into portions
      • 300 g sugar
      • 1 ltr white vinegar
      • 1 tsp whole cumin or cumin powder
      • 1 Tbsp Coriander seeds, toasted & crushed
      • 6 bay leaves
      • 2 tsp Tumeric
      • 5 tsp mild curry powder
      • 4 cloves garlic, crushed
      • 5 onions, cut into thin rings
      • 3 Tbsp olive oil, to drizzle

    Instructions

    1. In a stainless-steel saucepan over a medium heat, add 1 T oil and, when hot, gently sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, or until fragrant.
    2. Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Meanwhile, dust the fish with the seasoned flour and pat off any excess.
    3. Heat 1 T oil in a heavy-based frying pan and, when hot, fry the fish until golden but still succulent.
    4. Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve. 
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