Cape Malay Pickled Fish
In short: Fried firm white fish layered with a sweet and sour onion pickle scented with turmeric and curry spices, served cold with buttered bread. It takes about 1 h in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 24 h
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Pickled fish is a Cape Malay specialty, strongly linked to Easter in the Western Cape but eaten all year. Fried fish pieces are covered with a sweet and sour onion pickle scented with turmeric, curry spice and bay, then left to mature in the fridge for a day or more. It is served cold with buttered bread, or with hot cross buns at Easter. The flavor deepens each day, so make it ahead.
Instructions
- Pat the fish dry and season it with the salt and pepper. Mix the flour with the 1 teaspoon of curry powder and dust the fish lightly.
- Heat 5 mm (1/4 inch) of oil in a wide pan over medium-high heat. Fry the fish for 2 to 3 minutes per side until golden and cooked through. Drain on paper towels and arrange in one layer in a non-metallic dish.
- For the pickle, heat the tablespoon of oil in a saucepan and cook the onions for 5 minutes until soft. Stir in the curry powder and turmeric for 1 minute.
- Add the vinegar, water, sugar, salt, bay leaves, peppercorns and chilies. Simmer for 10 minutes, until the onions are tender and the liquid has reduced slightly.
- Pour the hot pickle over the fish so every piece is covered. Cool to room temperature, then cover and refrigerate for at least 24 hours.
- Serve cold or at room temperature with buttered bread.
Tips
- Choose a firm fish that holds its shape, such as hake, cod, snoek or mackerel. Delicate fillets fall apart in the pickle.
- Keep the fish submerged in the pickle and refrigerated. The flavor is best after 2 to 3 days, and it keeps for up to 7 days.
Questions and answers
How long does pickled fish keep?
Up to 7 days in the fridge, in a covered container with the fish submerged in the pickle. Fully cook the fish before pickling and keep it cold.
Why is pickled fish eaten at Easter?
In the Western Cape it is a tradition around Easter, especially Good Friday, often served with bread or hot cross buns. It is also eaten at other times of the year.
Is pickled fish served hot or cold?
Cold or at room temperature. The chilled pickle sets slightly and the flavors mellow, which is why it is made at least a day ahead.
How long does it take to make Cape Malay Pickled Fish?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Cape Malay Pickled Fish?
About 260 kcal per serving, with 25 g of protein, 21 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 21 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
