Easy and Tasty Cape Malay Pickled Fish Recipe for Beginners
South African Pickled Fish
Today on the Takrecipe website, we are diving into a delicious and iconic South African dish known as Pickled Fish (Cape Malay Style). This flavorful recipe is a beloved dish in South Africa, especially popular during the Easter holidays and other special occasions. It beautifully blends the traditional flavors of South African spices with a tangy, slightly sweet, and savory pickling sauce that enhances the delicate taste of the fish. The Cape Malay community, known for their rich culinary heritage, has passed this recipe down through generations, making it an essential part of the South African food culture.
Ingredients (Serves 4 people):
- 4 medium-sized fish fillets (commonly used fish: hake or snoek)
- 2 large onions, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 cup vinegar (white or apple cider vinegar)
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons vegetable oil (for frying)
- Salt to taste
- Fresh coriander (optional, for garnish)
Prepare the Fish:
Begin by cleaning and gutting your fish fillets if not pre-prepared. Rinse them under cold water and pat them dry with a paper towel. Season both sides of the fish fillets generously with salt and a sprinkle of black pepper. This step ensures that the fish will be well-seasoned and ready to absorb the flavors of the pickling sauce.
Fry the Fish:
Heat the vegetable oil in a frying pan over medium-high heat. Once hot, add the fish fillets and fry them until golden brown on both sides, approximately 3-4 minutes per side. Be gentle when flipping the fillets, as they can break apart. Once fried, remove the fish from the pan and set them aside to cool.
Prepare the Pickling Sauce:
In the same pan, add the sliced onions, bell peppers, garlic, and grated ginger. Sauté for about 2 minutes until the vegetables become soft and fragrant. Next, add the turmeric powder, mustard seeds, curry powder, and ground coriander. Stir well and let the spices toast for another minute. This will release the essential oils from the spices and enhance the flavor profile.
Add Liquids:
Pour in the vinegar, sugar, and water into the pan with the sautéed vegetables and spices. Stir until the sugar is dissolved and the mixture begins to simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together. Taste the pickling liquid and adjust seasoning if necessary, adding more salt, sugar, or vinegar to balance the flavors to your liking.
Assemble the Dish:
Once the pickling sauce is ready, place the fried fish fillets into the sauce gently. Spoon some of the sauce and vegetables over the fish fillets to ensure they are well-coated. Let the fish simmer in the sauce for another 5 minutes. The fish should now be infused with the flavors of the pickling sauce.
Cool and Serve:
Allow the dish to cool completely before serving. Pickled fish is traditionally served cold or at room temperature, making it perfect for meal prepping or for a refreshing dish to enjoy with bread. Garnish with fresh coriander if desired and serve alongside rice or bread.
Tips:
Use Fresh Fish:
🟢For the best flavor and texture, use fresh fish fillets. Traditional Cape Malay pickled fish uses snoek or hake, but you can substitute with any firm white fish.
Let it Marinate:
🟢The longer you let the fish sit in the pickling sauce, the more flavorful it becomes. Ideally, allow it to marinate for at least 24 hours before serving for the best taste.
Adjust the Spice Level:
🟢If you prefer a milder flavor, reduce the amount of curry powder and mustard seeds. For a spicier dish, consider adding a few dried chili peppers or more curry powder.