Make the Pickle Sauce: In a stainless-steel saucepan over medium heat, add 2 tablespoons Wilson's Extra Virgin Olive Oil. When hot, gently sauté the onion rings until translucent (about 8-10 minutes).
Add Aromatics and Spices: Add the grated ginger, crushed garlic, curry powder, turmeric, bay leaves, allspice, coriander seeds, and cumin to the pan. Fry gently for 2-3 minutes until fragrant, stirring frequently to prevent burning.
Create the Pickling Liquid: Add the white vinegar and sugar to the pan. Stir until the sugar has completely dissolved. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Prepare the Fish: While the sauce is simmering, season the fish portions with sea salt and freshly ground black pepper. Dust lightly with flour and pat off any excess.
Fry the Fish: Heat 1 tablespoon Wilson's Extra Virgin Olive Oil in a heavy-based frying pan over medium-high heat. When hot, fry the fish portions until golden on both sides but still succulent inside (about 3-4 minutes per side depending on thickness). Work in batches if needed to avoid overcrowding the pan.
Layer and Pickle: Place a layer of fried fish in a deep, sterile glass or non-metallic container. Pour enough of the hot pickle sauce over the fish to completely cover it. Continue layering fish and sauce until all the fish is covered with sauce.
Cool and Marinate: Allow the pickled fish to cool to room temperature, then cover and refrigerate for 2-3 days before serving. This allows the fish to fully absorb the flavours.
Serve: Serve cold or at room temperature with fresh bread, salad, or as part of a traditional Cape Malay spread.
