Spiced Cape Malay Pickled Fish

Name: Spiced Cape Malay Pickled Fish
Total time: 1525 min
Yield: 12
Ingredients: 125 ml vegetable oil for frying; 1.4 kg cod fillets, cut into 60-90 g portions; salt to taste; 2 large onions, peeled and sliced into rings; 2 cloves garlic, chopped; 1 red chile pepper, seeded and sliced lengthwise; 3 large bay leaves; 8 whole black peppercorns; 4 whole allspice berries; 475 ml red wine vinegar; 125 ml water; 125 g packed brown sugar, or to taste; 30 g curry powder; 10 g ground cumin; 10 g ground coriander; 5 g ground turmeric

A flavorful and aromatic pickled fish dish made with tender cod fillets, featuring a sweet and spicy pickling liquid. A traditional and delicious Cape Town Easter meal.

1525 min

easy

238kcal

calories

16g

carbohydrates

10g

fat

fiber

21g

protein

67mg

sodium

15g

sugar

Dinner South African African

Ingredients

125 ml vegetable oil for frying

1.4 kg cod fillets, cut into 60-90 g portions

salt to taste

2 large onions, peeled and sliced into rings

2 cloves garlic, chopped

1 red chile pepper, seeded and sliced lengthwise

3 large bay leaves

8 whole black peppercorns

4 whole allspice berries

475 ml red wine vinegar

125 ml water

125 g packed brown sugar, or to taste

30 g curry powder

10 g ground cumin

10 g ground coriander

5 g ground turmeric

Directions

Step 1

Prepare all the ingredients.

Step 2

In a large skillet over medium-high heat, warm the oil. Season the fish with salt and fry until browned and easily flaky, about 5 minutes per side. Transfer to a plate.

Step 3

Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Adjust sweetness if necessary.

Step 4

Arrange layers of fish and pickling mixture in a serving dish. Pour the pickling liquid to cover the top layer. Let it cool to room temperature for about 30 minutes. Then, cover and refrigerate for at least 24 hours before serving.