Pickled Fish

Name: Pickled Fish
Yield: Serves 8–10
Ingredients: 200 ml white grape vinegar; 30 ml sugar or to taste; 50 ml water; 2 kg kabeljou (cob) or yellowtail fillets, cut into portions; 5 ml turmeric (borrie); 10 ml curry powder; 5 ml chilli powder; 5 bay leaves; salt and ground white pepper; salt; 250 ml sunflower oil; 3 large onions, thinly sliced; 15 ml sunflower oil

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

About

Pickled fish is a dish I always associate with the festive season. Any firm-fleshed white fish may be used instead of kabeljou or yellowtail.

Ingredients

2 kg kabeljou (cob) or yellowtail fillets, cut into portions
salt and ground white pepper
250 ml

Fish course
Pescatarian
Spicy
Gluten-free

Method

Season fish portions with salt and pepper. Heat oil in deep frying pan and fry fish for 5 minutes on each side, or until medium brown. Remove from oil and drain on paper towel.

Sauce: Heat oil in separate pan, add onions, vinegar, water, sugar and spices, and cook until well blended, 10–15 minutes. Add salt to taste. Place drained fish slices in a deep dish and cover with hot onion mixt