Description
Despite its association with Easter, pickled fish is not explicitly linked to the Christian holiday. It is thought to have originated from Cape Malay cooking as a way to preserve fresh fish at the early Cape colony.
Ingredients
Units
Scale
- 1kg solid whitefish, cut into portions - I used halibut
- 250ml flour
- Salt and pepper to taste
- Oil for shallow frying
- 2 large onions, cut into rings
- 4 garlic cloves crushed - I only used 2
- 10ml ground coriander
- 10ml ground cumin - I only used 5ml
- 15ml masala - I did not have masala. I used curry powder
- 7ml turmeric
- 250ml white vinegar
- 125ml water
- 2 bay leaves
- 4 whole allspice grains - I could not get whole allspice. I used some ground allspice instead.
- 4 whole cloves
- 5 whole peppercorns
- Sugar to taste
Instructions
- Dry the fish with a paper towel.
- Season the flour with salt and pepper and lightly dust the fish with it.
- Shake off any excess flour.
- Heat the oil in a pan and fry the fish over medium heat, until cooked.
- Remove from oil and set aside.
- Fry the onions and garlic in the same pan, over low heat, until soft but not browned.
- Add the coriander, cumin, masala, and turmeric, and fry for a few seconds.
- Add the vinegar, water, bay leaves, allspice, cloves, and peppercorns, and bring to a boil.
- Simmer lightly until the onions are completely soft and translucent.
- Season the sauce to taste with sugar and pour over the fish.
- Allow to cool to room temperature, cover, and refrigerate overnight.
- Serve with bread and butter.
- Store any leftovers in an airtight container in the fridge.
- Serves eight.
Notes
Prepared, tried, and tested by Christl
Nutrition
- Serving Size: 1
- Calories: 343
- Sugar: 2
- Sodium: 133
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 36
- Cholesterol: 103
