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
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
Main image by whiskingit.co.za