Cape Malay Style
Pickled Fish
  • Description:

    One of the best Cape Malay recipes, this pickled fish is a classic that was loved long before we had the luxury of refrigeration. The fact that it still remains popular today is the ultimate testament to its unforgettable taste. Make it at least the day before – leaving the fish overnight really allows the spicy flavours to develop. Whether warm or cold, you’ll be serving it with a smile. Serves: 6 - 8

  • Ingredients:

    30 ml (2 tbsp.) Rhodes Smooth Apricot Jam
    1 kg firm white fish, skinned and deboned
    190 ml (¾ cup) white wine vinegar
    15 ml (1 tbsp.) mild curry powder

    2.5 ml (½ tsp.) ground turmeric
    10 ml (2 tsp.) brown sugar
    Salt and pepper to taste
    Grated rind of 1 lemon
    Sunflower oil for frying

    125 ml (½ cup) water
    2 onions, thinly sliced
    Juice of 1 lemon
    6 peppercorns
    2 bay leaves

  • Method:

    1. Trim the fish into even-sized pieces and season with lemon juice, salt and pepper. Set aside.
    2. Heat some oil in a pan and fry the onions until soft. Remove from the pan and set aside.
    3. Fry the fish in oil in the same pan for a few minutes on both sides until just cooked, then set aside.
    4. In a medium-sized saucepan, combine the vinegar, water, curry powder, turmeric, bay leaves, Rhodes Smooth Apricot Jam, peppercorns, lemon rind and sugar. Bring to the boil, whisking well, then reduce the heat and simmer for 10 - 15 minutes. Adjust the seasoning if necessary.
    5. Place the fish and the onions in a large jar or dish and cover with the sauce. Cool and refrigerate overnight before serving.

      Recipe supplied by Rhodes