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
- 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.
- 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.
- Heat 1 T oil in a heavy-based frying pan and, when hot, fry the fish until golden but still succulent.
- 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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