Cape Malay Pickled Fish

This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.

Step: 1

Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.

Step: 2

Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.

Step: 3

Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

Per Serving: 338 calories; protein 41.9g; carbohydrates 32.7g; fat 4.1g; cholesterol 97.4mg; sodium 150.2mg.

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