Pickled Fish

The Malays originally brought this dish to South Africa but we`ve made it our own over the years and in our home and many others this dish is especially enjoyed on Good Friday and throughout the Easter Weekend.

I`ve found Kingklip, Yellowtail or Kabeljou is best for this dish. You can adjust the amount of sugar / chillie you use depending on your preference.

Ingredients

• 1 kg firm white fish, scaled and filleted, skin on
• coarse salt
• oil for pan frying
• 2 large onions, sliced
• 5 cloves garlic, chopped
• 20 ml mustard seed
• 10 ml ginger paste
• 1 cup grape vinegar
• half cup water
• half cup golden brown sugar
• 2 tsp coriander, ground
• 2 tsp cumin, ground
• 1 tbs masala / curry powder
• 1 tsp turmeric
• 2 bay leaves
• 4 allspice berries
• 4 cloves
• 8 peppercorns

Method:

To firm up the flesh, sprinkle coarse salt on both sides of the fillet and let it stand in the sink for 20 minutes. Rinse under running water and pat dry with a paper towel. Cut the fish in portions with the skin attached.

Do not cover fish with flour or butter but pan-fry pieces in oil till cooked.

Heat oil in a large pan and sauté the onions, mustard seed, ginger paste, garlic and chillies for about 4 minutes.

Boil then simmer the rest of the ingredients together till the onions are cooked but still crisp (about 7 minutes).

Layer the fish pieces in a ceramic or glass serving dish and cover each layer with the sauce and some onion.

Ensure that the last layer is covered with sauce.

Let it cool, then refrigerate. Will keep for a week in a cool place and longer in a fridge.