Western Cape

Cape Malay pickled fish

Name: Cape Malay pickled fish
Total time: 1 h
Yield: 6 servings
Cuisine: Cape Malay
Ingredients: 800 g firm white fish (hake or yellowtail) in pieces fish; 1/3 cup for dusting maida (all-purpose flour, plain flour); Cooking oil (vegetable oil), for frying; 3 sliced into rings onion; 1 cup vinegar; 2/3 cup water; 1/4 cup sugar; 1 1/2 tbsp curry powder; 1 tsp turmeric (ground turmeric); 4 bay leaf (indian bay leaf); 6 berries allspice; 10 peppercorns black pepper; Salt, to taste

Fried fish in a sweet sour curry pickle. Easter in Cape Town, made days ahead.

60 minTime

28 gProtein each

mediumSpice

Good Friday in Cape Town3 chapters · 2 min read

Make it your way

Grandma's wayCape Malay curried pickled fish.

The original

352kcalsame

28 gproteinsame

2 gfibresame

60minutessame

Cape Malay pickled fish.

Per serving, worked out from the ingredient table.

Ingredients

Fish800 g firm white fish (hake or yellowtail), in pieces

Maida (all-purpose flour, plain flour)⅓ cup, for dusting

Cooking oil (vegetable oil)for frying

Onion3, sliced into rings

Vinegar1 cup

Water⅔ cup

Sugar¼ cup

Curry powder1½ tbsp

Turmeric (ground turmeric)1 tsp

Bay leaf (indian bay leaf)4

Allspice6 berries

Black pepper10 peppercorns

Saltto taste

Method

4 steps

1Season and flour the fish, then fry until golden and just cooked. Drain.
2Simmer onions in vinegar and water with sugar, curry powder, turmeric, bay, allspice and peppercorns.
3Layer fish and hot onion pickle in a dish.
4Cool, cover and refrigerate for at least 2 days.

Serve it like this

Serve cold or at room temperature with the onions spooned over, alongside buttered hot cross buns or fresh bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cape Malay pickled fish

Make it your way

Ingredients

Method

Make it a meal