Traditional pickled fish

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A very traditional Cape Malay dish, steeped in history.

By Food24 March 30 2015
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Ingredients (14)

1 kg yellowtail
2 onions — large, sliced into rings
5 garlic — cloves, mashed
250 ml vinegar
125 ml water
10 ml coriander — ground
10 ml cumin — ground
15 ml masala
5 ml turmeric
2 bay leaves
4 pimento peppers
4 cloves
1 ml black peppercorns
sugar — season
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Salt the fish and fry in batches until done. Keep these to the side and keep the frying oil. Add the fluids and the dry ingredients, except the sugar, to a saucepan and set to boil. Turn the heat down and simmer for a few minutes until the onions are translucent but still firm. Add sugar to taste.

Pour the hot sauce over the fish and ensure that every piece is properly coated with the pickle. Allow to cool and set into the refrigerator for three to four days. This will allow the flavours to develop and help the fish and onions to cure. Turn the lot every day to get the pickle soaking in properly.

This dish goes well with an artisan loaf of bread, real butter and an off-dry white wine.

Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here.
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