Discover the Delight of Cape Malay Pickled Fish

Have you ever heard of Cape Malay pickled fish? It’s a traditional South African dish that combines the flavors of the Cape Malay community with the tanginess of pickled fish. Let me tell you, it’s absolutely delicious!

In the vibrant city of Cape Town, Cape Malay pickled fish is a beloved dish that has been passed down through generations. It is a unique fusion of Asian and African culinary influences, resulting in a tantalizing blend of sweet and sour flavors.

The process of making this delightful dish involves marinating white fish in a fragrant mixture of spices and a secret ingredient – curry powder. The fish is then gently cooked until tender and succulent. Once cooked, it is lovingly pickled in a mixture of vinegar, sugar, and aromatic spices like cinnamon, turmeric, and bay leaves, which infuse the fish with their distinct flavors.

But what makes Cape Malay pickled fish truly special is not just its incredible taste, but also the memories and traditions that it embodies. It is often prepared during religious holidays and special occasions, bringing families and communities together in a celebration of culture and heritage.

So, why not try your hand at making Cape Malay pickled fish? You’ll be transported to the colorful streets of Cape Town with every bite. And the best part? You can share this culinary delight with your loved ones and create new traditions of your own.

Hey there! Easter just wouldn’t be the same without this amazing Cape Malay dish. Pickled fish is a beloved South African favorite, especially in the Western Cape. It’s right up there with hot cross buns as a true Cape tradition. Want to make your Easter Sunday extra special? Check out this super easy recipe!

Just a heads-up:

This recipe includes a simple batter for coating the fish. It’s totally optional – you can totally bake or pan-fry the fish without it. But the batter helps keep the fish in one piece, especially if you’re using a delicate fish. Snoek is hands down the best fish for pickling! Don’t forget to salt the fish an hour before you start. When it’s time to cook, give it a quick rinse and pat it dry before baking or frying. Let’s get cooking!

When I think about pickled fish, I remember the good old days. It’s a timeless South African tradition – a dish that brings people together, regardless of their background. And let me tell you, it’s not just any ordinary dish; it’s something special, something unique.

So, here’s the thing. If you really want to experience the true magic of pickled fish, you’ve got to be patient. I mean, I get it – the temptation to dig in right away is real. But trust me, it’s worth waiting for. Take this advice from someone who knows: marinate it in the fridge for at least two days. And if you can hold out for one more day, well, that’s when the flavor really explodes.

Now, picture this. You’ve got a plate in front of you, loaded with pickled fish. The aroma is divine, a tantalizing mix of spices and vinegar. The fish itself is tender, delicate, and bursting with flavor. You grab a piece and take a bite, and instantly, you’re transported to another world. The tanginess of the pickling liquid, the hint of sweetness, the slight kick of heat – it’s an explosion of taste in your mouth.

But wait, there’s more. Oh yes, my friend. Pickled fish is not meant to be eaten alone. No, no, no. You need to pair it with something equally delightful – fresh bread and butter. It’s the perfect combination, trust me. The softness of the bread, the richness of the butter – it’s like they were made for each other, a match made in culinary heaven.

Of course, if you’re feeling a bit adventurous, you can amp up the flavor even more. How, you ask? Well, let me share a little secret with you. Add a green salad on the side. Yes, I know it sounds simple, but trust me, it works. The crispness of the greens, the freshness – it cuts through the richness of the pickled fish, creating a beautiful balance of flavors. And if you’re a fan of spice, throw in an extra chili. It’ll give your taste buds a little kick, a burst of heat that’ll make your meal even more exciting.

So there you have it, my friend. The magic of pickled fish. It’s a dish that brings people together, a dish that tells a story. It’s about tradition, about flavor, about sharing a meal with loved ones. And I can promise you this – once you’ve had a taste, you’ll always crave more.

INGREDIENTS

2 tablespoons of vegetable oil

3 large onions, sliced

1 tablespoon of grated fresh ginger

4 chopped garlic cloves

3-4 dried chilies

8 whole black peppercorns

3 cloves

3 allspice berries

3 bay leaves

2 teaspoons of crushed coriander seeds

2 teaspoons of yellow mustard seeds

2 teaspoons of ground cumin

2 teaspoons of ground turmeric

1 tablespoon of masala powder

½ cup (100g) of brown sugar

1 cup (250ml) of grape or cider vinegar

½ cup (125ml) of water

1 teaspoon of cornflour (optional)

Salt and freshly ground black pepper, to taste

500g of firm sustainable fish, like snoek or yellowtail

Oil, for deep-frying

Alright, let’s gather the ingredients for this tasty dish. Here’s what you’ll need:

– 2 tablespoons of vegetable oil

– 3 large onions, sliced

– 1 tablespoon of grated fresh ginger

– 4 chopped garlic cloves

– 3-4 dried chilies

– 8 whole black peppercorns

– 3 cloves

– 3 allspice berries

– 3 bay leaves

– 2 teaspoons of crushed coriander seeds

– 2 teaspoons of yellow mustard seeds

– 2 teaspoons of ground cumin

– 2 teaspoons of ground turmeric

– 1 tablespoon of masala powder

– ½ cup (100g) of brown sugar

– 1 cup (250ml) of grape or cider vinegar

– ½ cup (125ml) of water

– 1 teaspoon of cornflour (optional)

– Salt and freshly ground black pepper, to taste

– 500g of firm sustainable fish, like snoek or yellowtail

– Oil, for deep-frying

With these ingredients at hand, we can start cooking up something delicious!

To make the sauce, start by heating the oil in a pan. Add the onions, ginger, garlic, and chillies, and cook for about 2 minutes. Be careful not to burn the garlic and make sure the onions still have a slight crunch.

Next, add all the spices and continue cooking for a few minutes. Stir in the sugar and let it dissolve and lightly caramelize. If you like a sweeter sauce, you can add more sugar.

Then, pour in the vinegar and water and simmer the sauce until it thickens. Adjust the ratio of water to vinegar according to your taste. If you prefer a thicker sauce, mix some cornflour with a little water and add it to the simmering sauce. Once the sauce has reached your desired consistency, take it off the heat. Season it to taste, set it aside, and keep it warm.

Let’s make some delicious fried fish strips together!

First, we need to cut the fish into thick strips. Make sure they are about the same length as your finger.

Now, it’s time to heat the oil in a large pot. While the oil is heating up, let’s get some paper towels ready for draining the fish.

In one shallow bowl, put the seasoned flour. In another bowl, beat the eggs.

Take a piece of fish and dip it into the flour, making sure it’s well coated. Shake off any excess flour.

Next, dip the fish into the beaten eggs.

Carefully place the fish into the hot oil, making sure not to overcrowd the pot. You may need to do this in batches.

Let the fish deep fry until it turns golden brown. Once it’s done, use a slotted spoon to remove the fish from the oil. Put it on the paper towel to drain. Repeat this step for the rest of the fish.

Now, we’re almost done! Put the fried fish in a container and pour the warm sauce over it.

Voila! Your delicious homemade fried fish strips are ready to be enjoyed!

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