Author Topic: CAPE MALAY PICKLED FISH  (Read 1229 times)

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Offline wetfrog

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CAPE MALAY PICKLED FISH
« on: December 16, 2012, 08:47:40 AM »
CAPE MALAY PICKLED FISH



2 lb yellowtail (or similar firm fleshed fish) scaled and filleted, skin left on



· 5 cloves garlic



· 2 large onions



· 1 cup grape vinegar



· ½ cup water



· ½ cup golden brown sugar



· 8 peppercorns



· 4 cloves



· 4 allspice berries



· 2 bay leaves



· 1 Tbsp masala (curry powder)



· 2 tsp cumin, ground



· 2 tsp coriander, ground



· 1 tsp turmeric



· coarse salt, as needed



· oil, as needed for frying



Cape Malay Pickled Fish, served cold with salad



Roughly chop the garlic



Peel and slice the onions into rings



Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it



stand in a glass bowl for 20 to 25 minutes.



Thoroughly rinse the fillet under running water. Pat it dry with a paper towel.



Cut the fish into serving portions leaving the skin attached.



Heat oil in a frying pan and fry the fish until cooked through (do not coat the fish with flour



or batter as when frying fish)



Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar



dissolves and does not burn on the bottom of the pot. Then simmer for approximately 8



minutes until the onions are cooked but still crisp.



Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass dish.



Ensure that the last layer of fish is covered with sauce.



Leave to cool and then refrigerate.



Will keep for a week in the fridge.


Pickled Fish is generally served with green salad and crisp rolls.




Offline VladimirR

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Re: CAPE MALAY PICKLED FISH
« Reply #1 on: May 07, 2013, 09:53:50 PM »
Thank you! The perfect recipe.

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Offline waynew

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Re: CAPE MALAY PICKLED FISH
« Reply #2 on: May 07, 2013, 10:06:55 PM »
Lekker . Can't wait to try!  :thanks:

Offline Harder

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Re: CAPE MALAY PICKLED FISH
« Reply #3 on: May 07, 2013, 10:54:53 PM »
Mmmm nice  :thanks: