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Cape Malay Style Pickled Fish

60 Minutes
10 Servings
12 Ingredients

Description

This easy pickled fish recipe keeps extremely well in the fridge and is the perfect Easter snack to enjoy over the Easter holidays or to form part of your  dinner table.

Directions

1. Gently dust your fish with flour. Heat oil in a saucepan, then fry fish until golden.

2. Remove and place in a glass or other heat-proof container.

3. Add more oil to pan then gently sauté the onions until translucent.

4. Add ginger, garlic and spices and fry until fragrant.

5. Add sugar and vinegar, stirring until sugar is dissolved, then simmering for 15 minutes. 

6. Pour over fish in container, layering fish and sauce until they’re both finished.

7. Cool, then chill until ready to serve.

Hungry for more delicious Easter recipes? Try our Easter Roast Beef or our Cinnamon Hot Cross Buns. 
 

Nutritional Information

Not Available

Ingredients

  • Flour, for dusting
  • Salt and pepper to taste
  • 2 kg fish of your choice; cut into portions
  • 1 tsp. whole cumin or cumin powder
  • 1 tbsp. coriander seeds; toasted & crushed
  • 6 bay leaves
  • 2 tsp. turmeric
  • 5 tsp. mild curry powder
  • 1L white vinegar
  • 300 g sugar
  • 4 cloves garlic; crushed
  • 5 onions; cut into thin rings