Cape Malay Pickled Fish
From genna_gp 17 years ago
- 30 minutes to make
- Serves 6
This is a traditional South African dish that put an exotic spin on the normal fish dish. Traditionally served during Easter (GOOD FRIDAY) with hot cross buns.
Ingredients
- 1 kg yellowtail, scaled and filleted, skin on shopping list
- coarse salt shopping list
- oil for pan frying shopping list
- 2 large onions, sliced shopping list
- 5 cloves garlic, chopped shopping list
- 20 ml mustard seed shopping list
- 10 ml ginger paste shopping list
- 1 cup grape vinegar shopping list
- half cup water shopping list
- half cup golden brown sugar shopping list
- 2 tsp coriander, ground shopping list
- 2 tsp cumin, ground shopping list
- 1 tbs masala shopping list
- 1 tsp turmeric shopping list
- 2 bay leaves shopping list
- 4 allspice berries shopping list
- 4 cloves shopping list
- 8 peppercorns shopping list
How to make it
- To firm up the flesh, sprinkle coarse salt on both sides of the fillet and let it stand in the sink for 20 minutes. Rinse under running water and pat dry with a paper towel. Cut the fish in portions with the skin attached.
- Do not cover fish with flour or butter but pan-fry pieces in oil till cooked through.
- Heat enough oil in a large pan and sauté the onions, mustard seed, ginger paste, garlic and chillies for about 4 minutes.
- To make the sauce, simply boil then simmer the rest of the ingredients together till the onions are cooked but still crisp to the bite (about 7 minutes).
- Layer the fish pieces in a ceramic or glass serving dish and cover each layer with the sauce and some onion.
- Be sure that the last layer is covered with sauce.
- Let it cool, then refrigerate. Will keep for a week in a cool place and longer in a fridge.
- Enjoy!!
People Who Like This Dish 6
- vinegar Nowhere, Us
- TrulyJuly Nowhere, Us
- TigersEyes55 Nowhere, Us
- avscam Nowhere, Us
- tinadc Cape Town, ZA
- mumtazcatering Gauteng, ZA
- tree Christchurch, NZ
- genna_gp Johannesburg, ZA
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The Rating
Reviewed by 2 people-
THANKS GENNA LOVE PICKLED FISH GROWING UP IN THE CAPE WE USED TO EAT IT OFTEN ESPECIALLY DURING THE SNOEK SEASON.WOW SEEMS A LONG , LONG, TIME AGO :)
THANKS FOR SENDING ME DOWN MEMORY LANE
HAVE A BLESSED DAY
MUMTAZ
mumtazcatering
in Gauteng loved it
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Thank you Genna,
I havejust asked Mumtaz if she has a good curry fish recipe for me and voila...here I come across your recipe. I am deft going to give it a bash.
tinadc
in Cape Town loved it
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