Cape Malay Pickled Fish is a traditional South African recipe (from Cape Malay cuisine) for a classic quick-pickled fish dish that is typically served for Easter. The full recipe is presented here and I hope you enjoy this classic South African version of: Cape Malay Pickled Fish.
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This is a traditional pickled fish recipe that's part of Cape Malay cuisine. It is typically eaten over Easter, particularly in Cape Town and the surrounding region.
The yellowtail referred to in this recipe is the giant or Cape yellowtail, a much esteemed gamefish in South African waters
Ingredients:
1kg yellowtail, scaled, cleaned and filleted (leave the skin on)
100g golden caster sugar
5 garlic cloves, coarsely chopped
2 large onions, sliced into thin rings
250ml white wine vinegar
120ml water
8 black peppercorns
4 cloves
4 allspice berries
2 bayleaves
1 tbsp masala
2 tsp ground cumin seeds
1 tsp ground turmeric
coarse sea salt, as needed
oil, for frying
Method:
Liberally sprinkle both sides of the fish fillets with salt then arrange in a flat-bottomed dish and set aside to firm up for 25 minutes.
After this time, rinse the fish under cold, running, water then pat dry with paper towels. Cut the fish into bite-sized pieces (leave the skin on) then heat oil in a frying pan. When hot, add the fish pieces and fry until just cooked through. Remove with a slotted spoon and set aside.
Combine all the remaining ingredients in a saucepan and bring to a boil, stirring frequently to ensure that the sugar dissolves. Reduce to a simmer, cook for 8 minutes then take off the heat.
Layer the fish and sauce alternately in a non-reactive (ceramic or glass) serving dish. Ensure that the final layer of fish is completely covered with sauce. Set aside to cool then cover with clingfilm (plastic wrap) and store in the refrigerator. This will keep for up to a week.
Typically it's served with green salad and crisp bread rolls. Though it's traditionally served over Easter, this also makes an excellent summer dish. It's ideal served outside with salad and a crisp white wine.
