Cape Malay Pickled Fish
We like our pickles in Britain, whether on a cocktail stick with cheese, jazzing up a butty (sandwich), part of a ploughman’s salad or accompanying a roast but this was a new dish introduced to me by a South African friend, Cape Malay Pickled Fish. Having eaten plenty Ceviche and Ika Mata and being a pickled ‘anything’ fan I had no doubt that I would like this dish as we discussed the ingredients but I wasn’t expecting the fish to be cooked before it was marinated! So if you are introducing anyone to marinaded pickled fish this is probably a good place to start if they are squeamish about trying ‘raw’ fish. The curry spices give it an interesting twist and it has the makings of a traditional pickle so for those pickled vegetable fans out there this is one its to try.
500g firm white fish, filleted
2 onions, thinly sliced
3 cloves garlic, thinly sliced
2 tbsp brown sugar
1 cup white vinegar
10 black peppercorns
1 small cinnamon stick
2 tsp coriander seeds
2 tsp cumin seeds
4 allspice berries
1 tbsp curry powder
Cut the fish into 2 inch size pieces.
Put a few tablespoons of vegetable oil into a large heavy based frying pan over a medium heat.
Fry fish on both side until cook through, you don’t use any flour as this will make go gluggy in the marinade.
Once cooked lay the fish into a glass casserole dish and put aside.
Add all the other ingredients Into a small pan over a medium heat and bring to a simmer. Cooking for 6 minutes until the onions are cooked but still firm.
Pour the hot marinade over the fish and place in the fridge.
Marinade for several hours or if you have the time overnight so all the flavours infuse better.