Name: Cape Malay Pickled Fish
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Vegetable oil for frying - ½ cup; Cod fillets, cut into 2 to 3 ounce portions - 3 pounds; Salt to taste - 3 pounds; Onions, peeled and sliced into rings - 2 large; Garlic, chopped - 2 cloves; Red chile pepper, seeded and sliced lengthwise - 1; Bay leaves - 3 large; Whole black peppercorns - 8; Whole allspice berries - 4; Red wine vinegar - 2 cups; Water - ½ cup; Packed brown sugar, or to taste - ½ cup; Curry powder - 2 tablespoons; Ground cumin - 2 teaspoons; Ground coriander - 2 teaspoons; Ground turmeric - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cape Malay Pickled Fish

1. Vegetable oil for frying - ½ cup

2. Cod fillets, cut into 2 to 3 ounce portions - 3 pounds

3. Salt to taste - 3 pounds

4. Onions, peeled and sliced into rings - 2 large

5. Garlic, chopped - 2 cloves

6. Red chile pepper, seeded and sliced lengthwise - 1

7. Bay leaves - 3 large

8. Whole black peppercorns - 8

9. Whole allspice berries - 4

10. Red wine vinegar - 2 cups

11. Water - ½ cup

12. Packed brown sugar, or to taste - ½ cup

13. Curry powder - 2 tablespoons

14. Ground cumin - 2 teaspoons

15. Ground coriander - 2 teaspoons

16. Ground turmeric - 1 teaspoon

How to cook deliciously - Cape Malay Pickled Fish

1. Stage

Heat oil in a large skillet over medium-high heat. Season fish with salt and fry in the hot skillet until fish is browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.

2. Stage

Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries, then pour in vinegar and water and bring to a boil. Stir in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and add brown sugar if desired.

3. Stage

Arrange layers of fish and pickling mixture in a serving dish. Pour in pickling liquid to cover the top layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.