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Cape Malay Pickled Fish

27th February 2017

Cape Malay Pickled Fish is a traditional Cape Malay favourite. Beautifully, flaky fish that’s packed with flavour and a hint of spice. It’s the kind of recipe that is handed down from generation to generation.


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2 tablespoons olive oil
5 large onions, cut into thin rings
3 cm piece fresh ginger, grated
4 cloves of crushed garlic
5 teaspoons Cartwright Medium Curry
2 teaspoons tumeric
6 bay leaves
1 teaspoon allspice
1 teaspoon coriander seeds

1 teaspoon cumin
1 litre Safari White Vinegar
300 g sugar
2 kg Kingklip or Hake, cut into portions
Sea salt and freshly ground black pepper
Flour, for dusting


Start by heating 1 tablespoon of the olive oil over a medium heat, before sautéing the onions.

Once soft, add the ginger, garlic and spices and fry for around 3 minutes.

Next, add the vinegar and sugar in and stir continuously, until the sugar has dissolved – then leaving it to simmer for around 20 minutes.

While that’s going, dust the fish with the flour – be sure to shake off any excess.

Heat the other tablespoon of oil in a heavy-based frying pan and fry the fish until golden brown.

Then layer the fish in a container and pour the sauce over – continue doing this until you’ve used all the ingredients.

Let it cool and enjoy!

TIP: It’s best enjoyed after two or three days – the flavours will develop.

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Recipe adapted from Woolworths

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