Embark on a culinary journey to the colorful streets of South Africa with our delightful South African Pickled Fish. This beloved Cape Malay dish beautifully combines the tanginess of vinegar, the sweetness of spices, and the aromatic blend of curry to create a mouthwatering medley of flavors. Traditionally prepared during Easter, this pickled fish recipe has stood the test of time, bringing joy to family gatherings and celebrations. Discover the charm and taste of this beloved dish that has captured the hearts and palates of generations.
South African Pickled Fish
South African Pickled Fish is a celebration of the rich culinary heritage of Cape Malay cuisine. The tangy, sweet, and aromatic flavors beautifully complement the firm white fish, creating a delightful taste sensation. Whether served during Easter or any special occasion, this pickled fish dish promises to transport your taste buds to the vibrant streets of South Africa, bringing joy and delight with every savory bite. Enjoy this traditional Cape Malay delight with loved ones and experience the heartwarming essence of this beloved pickled fish recipe.
Equipment
- deep frying pan
- mixing bowl
- glass or ceramic bowl
Ingredients
- white vinegar
- water
- suagr
- onion
- bay leaf
- curry powder
- turmeric
- ginger
- coriander
- cinnamon
- cloves
- all spice
- chili flakes
- fresh cilantro
Instructions
- Pat the fish fillets dry with paper towels. Dust them with flour, shaking off any excess.In a deep frying pan or skillet, heat vegetable oil over medium heat.
- Fry the floured fish fillets until they are golden and cooked through. Remove them from the oil and drain them on paper towels.
- In a large mixing bowl, combine white vinegar, water, granulated sugar, sliced onion, bay leaves, curry powder, ground turmeric, ground ginger, ground coriander, ground cinnamon, ground cloves, ground allspice, and chili flakes (if using). Stir the mixture until the sugar dissolves and the spices are well combined.
- Place the fried fish fillets in a non-reactive glass or ceramic dish.Pour the pickling sauce over the fish, ensuring they are fully submerged.
- Cover the dish with a lid or plastic wrap and refrigerate it for at least 24 to 48 hours, allowing the flavors to meld and the fish to pickle.
- Once pickled, transfer the South African Pickled Fish to a serving dish.Garnish with chopped fresh cilantro (coriander leaves) for a burst of freshness and color.
- Serve the South African Pickled Fish as an appetizer or main course, along with crusty bread or rice, and enjoy the tantalizing blend of flavors.
Video
Notes
Pickled fish is a popular dish in many cultures, and the "best" pickled fish can vary depending on personal preferences and regional variations. However, one classic and widely enjoyed version of pickled fish is the South African pickled fish. This dish is often prepared during Easter as part of the Cape Malay tradition, and it is known for its delicious combination of tangy, sweet, and spicy flavors.
Nutrition
Serving: 800g
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