Cape Malay Pickled Fish is a favorite Easter dish to serve in South Africa. Freshly baked warm breads or buns are traditional accompaniments. This creates a nice contrast to the Cape Malay Pickled Fish, which is served cold.

Cape Malay Pickled Fish Recipe-

Ingredients:

• vegetable oil
• 3 lb. cod fish fillets, chopped into 2 to 3 oz. pieces
• 2 large yellow onions, peeled and sliced into rings
• 4 allspice berries
• 8 whole black peppercorns
• salt, to taste
• 4 large cloves garlic, peeled and chopped fine
• 1 scotch bonnet hot chili pepper, chopped fine
• 3 bay leaves
• 1/2 cup water
• 2 cups red wine vinegar
• 2 tbsp. yellow curry powder
• 1/2 cup brown sugar
• 2 tsp. ground cumin
• 1 tsp. freshly grated turmeric root
• 2 tsp. ground coriander

Directions:

1. In a large skillet over medium high flame, heat the oil.
2. Salt the fillets to taste and place in the skillet. Sauté about 5 minutes on each side, until fish is cooked through and nicely browned; Transfer the fillets from the skillet to a platter and set aside.
3. Sauté the garlic and onions in the same skillet over medium heat until fragrant and translucent.
4. Add the allspice berries, hot chili pepper, bay leaves and black peppercorns. Pour in the water and red wine vinegar and bring to a rolling boil.
5. Add in the brown sugar and stir until it is all dissolved.
6. Lower the heat to a simmer, and season with coriander, cumin, curry powder and turmeric. Do a taste test and increase the sweetness if wish, by adding more brown sugar.
7. To assemble your Cape Malay Pickled Fish dish, layer pieces of fish and the pickling mixture in a large serving bowl or high-walled serving platter. Pour the liquid over everything until the top layer is covered. Let the dish to cool to room temperature, then cover it, and refrigerate for a full day (24 hours) before serving.

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