Name: Traditional South African pickled fish
Prep time: 80 min
Cook time: 45 min
Total time: 125 min
Yield: 8 servings
Ingredients: 1 kg fish white-flesh; 2 onion brown, finely diced; 1 garlic cloves, minced; fresh ginger grated; 1/2 tsp fennel seeds, crushed; 5 ml coriander seeds, crushed; 5 ml garam masala; 10 ml turmeric ground; 15 ml curry powder; 5 ml salt; 3 sugar; 3 bay leaves; 11/2 cup vinegar white wine; 300 ml water

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Ingredients (14)

1 kg	fish — white-flesh
2	onion — brown, finely diced
1	garlic — cloves, minced
	fresh ginger — grated
1/2 tsp	fennel — seeds, crushed
5 ml	coriander — seeds, crushed
5 ml	garam masala
10 ml	turmeric — ground
15 ml	curry powder
5 ml	salt
3	sugar
3	bay leaves
11/2 cup	vinegar — white wine
300 ml	water

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Method:

Heat the olive oil in a large saucepan and sauté the onions for about 10 minutes until soft and translucent.

Add the garlic and ginger and cook for a further 2 minutes.

Now add all the aromatics (spices) and cook for a further 3 minutes.

Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes.

Place the fish carefully in the pan and spoon the sauce over the fillet. Cover and Simmer for 20 minutes until cooked through.

Lift the fish carefully from the pan with a fish slice and place in a non-metallic dish.

Transfer the sauce to a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film.

Chill for 2-3 days.

Serve the pickled fish at room temperature with red onion pickle if you wish and crusty baguettes alongside.

Reprinted with the permission of Bibby’s Kitchen@36.

Also, try these recipes:

Cape Malay pickled fish “tacos”

Pickled fish and cauliflower pâté

Last-minute pickled fish

READ:

Google reveals that pickled fish at Easter is popular in more areas than just the Western Cape

(image: Quinten de Graaf Unsplash) What would life be like without a search engine? (We’ll give you a brief moment to ponder that…) Ever played around this Google Trends? It can reveal so much about what people are searching for.

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