Food - Fish and Seafood Recipes

Fish and seafood recipes from Africa and the world

Cape Malay Pickled Fish

Cape Malay Pickled Fish

This South African dish keeps well in the refrigerator for up to a week. The fish is cooked first, and then pickled. It's served cold with a green salad and crisp rolls.

900g yellowtail fish fillets, scaled and filleted, skin left on
5 garlic cloves, chopped
2 large onions, sliced in rings
kosher salt
1 cup vinegar
1/2 cup water
1/2 cup brown sugar
8 peppercorns
4 cloves
4 allspice berries
2 bay leaves
1 tablespoon masala (curry powder)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
oil, as needed for frying

Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.

Thoroughly rinse the salt off the filet 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 coat the fish with flour or batter.).

Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. 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. The last layer of fish should be covered with sauce.

Refrigerate for up to a week. Best to make at least 6 hours before serving.

Less than 30 mins preparation time
About an hour cooking time
Serves 4

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