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-
- 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
- In a large skillet over medium high flame, heat the oil.
- 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.
- Sauté the garlic and onions in the same skillet over medium heat until fragrant and translucent.
- 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.
- Add in the brown sugar and stir until it is all dissolved.
- 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.
- 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.