Cape Malay Pickled Fish

Vibrant flavors of South Africa with our Cape Malay Pickled Fish Delight. This pescatarian recipe features tender cod fillets marinated in a spiced vinegar mixture, offering a tangy and aromatic taste that beautifully complements hot cross buns or crusty bread. Perfect for festive occasions, this dish is also gluten-free, making it accessible for various dietary needs.

With its unique blend of spices, including curry and turmeric, this recipe not only tantalizes your taste buds but also provides essential nutrients. Easily accessible through easyChef Pro, you can create this dish with a convenient shopping list that ensures the lowest cost per serving.

Elevate your meal prep with easyChef Pro and savor the rich culinary heritage of South Africa!

Recipe Collection: Dinner

Serving Size: 12

Cooking Time: 25 minutes

Overview

Cape Malay Pickled Fish is a traditional South African dish, often enjoyed during Easter. This flavorful dish features cod fillets pickled in a spiced vinegar mixture, creating a unique and delicious taste that pairs perfectly with hot cross buns or freshly baked bread.

Diet Type

Pescatarian

Allergies

Fish

Cuisine

South African

Ingredients

• 0.5 Cups vegetable oil
• 3 Pounds cod fillets
• 1 Pinch salt, to taste
• 2 Large onions, peeled and sliced
• 2 Cloves garlic, minced
• 1 Red chile pepper, sliced
• 3 Large bay leaves
• 8 Whole black peppercorns
• 4 Whole allspice berries
• 2 Cups red wine vinegar
• 0.5 Cups water
• 0.5 Cups brown sugar, packed
• 2 Tablespoons curry powder
• 2 Teaspoons cumin, ground
• 2 Teaspoons coriander, ground
• 1 Teaspoon turmeric, ground

Steps

1. Gather all ingredients.
2. Heat vegetable oil in a large skillet over medium-high heat. Season the cod fillets with salt and fry in the hot skillet until browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.
3. Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes.
4. Add the chile pepper, bay leaves, peppercorns, and allspice berries to the skillet. Pour in the red wine vinegar and water, and bring to a boil.
5. Stir in the brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and adjust the brown sugar if desired.
6. Arrange layers of the fried fish and pickling mixture in a serving dish. Pour the pickling liquid over the top layer to cover.
7. Let the dish cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.

Enjoy your Cape Malay Pickled Fish with hot cross buns or freshly baked bread!