Name: Cape Malay Pickled Fish
Yield: Serves 6
Ingredients: 2 t ground cumin; 10 whole black peppercorns; 2 t ground coriander; 1 kg yellowtail fillets, skin on, but no bones and scales; 250 ml red grape vinegar; kosher or pickling salt; 1 t smoked paprika; 1 t turmeric; 250 ml oil (could be less) for frying; 125 ml sticky brown/treacle sugar; 125 ml water; 5 garlic cloves, chopped; 1 T masala; 5 allspice berries; 4 bay leaves; 2 large red onions, sliced into rings; 5 cloves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Dijo

By Lesego Semenya

Published 2018

About

Pickled fish is another dish from my childhood that I’ve grown to love as I get older. In South Africa, this dish is eaten mostly around Easter time, which is ironic considering the Cape Malay slaves who created the dish were Muslim.

There are a few of my recipes that I don’t like sharing and this is one of them! That’s how much I stand by this recipe. It works every time.

Pickled fish is awesome with everything. I love it on toasted, chewy bread like ciabatta. You can serve