About the Recipe
At Food Jams, we love giving traditional recipes a new rhythm, and few dishes carry as much cultural flavour as South African pickled fish.
Rooted in Cape Malay heritage and traditionally served over Easter, this dish is a celebration of balance, sweet and sour, spice and comfort. Think tender fish fillets soaked in a golden, aromatic marinade of turmeric, vinegar, onions, and warming spices. It’s a dish that tells a story, invites conversation, and, true to Food Jams style, tastes even better when made together.
Ingredients
2 T olive oil
5 large onions, cut into thin rings
1 x 3 cm piece fresh ginger, grated
4 cloves garlic, crushed
5 t mild curry powder
2 t turmeric
6 bay leaves
1 t whole allspice or allspice powder
1 t coriander seeds
1 t whole cumin or cumin powder
1 L white vinegar
300 g sugar
2 kg kingklip, butterflied, or deep-sea hake fillets, cut into portions
Sea salt and freshly ground black pepper
Flour, for dusting
Preparation
1. In a stainless-steel saucepan over a medium heat, add 1 T oil and, when hot, gently sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, or until fragrant.
2. Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Meanwhile, dust the fish with the seasoned flour and pat off any excess.
3. Heat 1 T oil in a heavy-based frying pan and, when hot, fry the fish until golden but still succulent.
4. Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve.