A dish that has been on our family table for generations, Malay Pickled Fish is a delicious, mildly spicy, recipe that originated from the Cape in South Africa and was traditional cooked by the Cape Malay at Easter. Ouma and Mum served this with freshly baked bread and a generous portion of farm butter. I have added a healthy green salad, with lots of tomato, cucumber and micro greens. Finish it off with a wedge lemon and garnish with chopped coriander and a pinch of finely diced fresh chilies. For a modern twist you can serve combined into a wrap or taco for a South African version of fish tacos! Being pickled this dish lasts up to 7 days if refrigerated and is great to take with on a 4 x 4 camping trip or mobile safari!
- 1kg deboned white fish
- 4 cloves of garlic
- 3 large onions – cut in fine rings
- 125 ml white vinegar
- 125 ml water
- 1/2 cup sugar or 2 tablespoons depending on your taste
- 6 peppercorns
- 1 tablespoon medium curry
- 2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon ginger
- 1/2 teaspoon allspice
- pinch of salt – to taste
- 2 teaspoons cornflour to thicken sauce slightly
- sunflower or coconut oil
Season fish with salt and pepper and set aside. In a glass bowl mix your water, vinegar and spices.
In a lightly oiled pan, fry onions and set aside – (they should be crunchy). In the same pan, fry fish on a medium heat and set aside . Add your water & vinegar together with spice mix into the pan and simmer for 15 minutes and thicken with cornflour. It should have the consistency of a creamy salad dressing . Allow to cool.
Layer fish a consul jars or glass container with onions and curry sauce and place sealed container in the fridge for 48 hours before serving.