Lifestyle | 11 Apr 2018 | By Sun International
How to Make Cape Malay Pickled Fish
Pickled fish is a classic South African dish. It’s made with fresh fish pickled in white wine and flavoured with curry spices, and this is your chance to try it. Spoiler: it’s delicious..
A short history of pickled fish
While it’s almost impossible to determine the origins of the first pickled fish recipe in South Africa, (mostly because it’s the kind of recipe that’s handed down from generation to generation), what we do know is that pickled fish has been around since the Cape Colony was established, and is here to stay.
Some people say that the recipe was devised by Cape Malay fishermen in an effort to preserve their catch for as long as possible. Others attribute the original pickled fish recipe in South Africa to slaves from Dutch territories in the East Indies, who brought this traditional method of pickling fish to our shores.
It was obviously very necessary to preserve food in the days before refrigeration, but today this Cape Malay pickled fish recipe remains wildly popular in South Africa, especially served during Easter with hot cross buns. You needn’t stand on ceremony, though. This is a casual dish that you can serve with salads, or on its own with crusty bread. We suggest serving it with a deliciously fresh tomato sambal.
TIP:Do your part to support sustainable fishing and only use SASSI green-listed fish for this pickled fish recipe. If you’re unsure whether the fish you want to use is on the SASSI Green List, check out this quick guide.
Cape Malay Pickled Fish
(Serves 4)
Ingredients:
800g firm yellowtail or other SASSI green-listed fish
½ cup + 1 tbsp sunflower oill
½ cup flour
1 onion, sliced into rings
2 garlic cloves, slivered
3 cm piece ginger, grated
1T yellow mustard, black mustard, fennel and cumin seeds
3 cloves
3 bruised cardamom pods
3 allspice berries
3 lemon leaves
Zest of 1 lemon, finely grated
1 dried chilli
1 t turmeric
1 t garam masala
2 T castor sugar
100 ml apple cider vinegar
sea salt
Garnish: fresh coriander seeds, fresh coriander and coriander flowers, and mixed baby greens
Method:
Heat oil to medium high. Dust the fish with flour (shaking off the excess), and then shallow fry until each side is golden brown and just cooked. Drain on a paper towel and put aside.
To make the pickling liquid, heat 1 T oil over medium heat, add the onion and cook on low until softened.
Add ginger and garlic and cook until soft.
Add the seeds, cloves, cardamom and allspice and cook until they start to pop.
Add the lemon leaves, lemon zest, chilli, turmeric and garam masala and cook until fragrant.
Add the sugar and cook until dissolved.
Add the vinegar and cook until you reach a syrupy consistency. Play with the vinegar-sugar ratio to get the balance right and season.
In a sterilised sealable jar, pour the pickling liquid over the prepared fish and refrigerate or serve immediately.
Fresh Tomato Sambal
Ingredients:
60g red onion, finely chopped
200g tomato, seeds removed, finely chopped
25g fresh coriander, finely chopped
1 tbsp extra virgin olive oil
sea salt to taste
Method:
Mix all the ingredients and you’re done.
TIP: Plate up like a pro!
Place a small serving of mixed greens on a plate or platter. Top with the pickled fish and spoon over the pickling liquid. Top with tomato sambal and garnish with fresh coriander, fresh coriander seeds and coriander flowers.
Let us know if you’ve tried our Cape Malay pickled fish recipe. Tweet us your pics!