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Cape Malay Pickled Fish
Cape Malay Pickled Fish
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
1525 minutes
Cod fillets in sweet, spicy pickling liquid - a tasty Cape Town Easter dish.
Ingredients:
  • 0.5 cup vegetable oil for frying
  • 3 pounds cod fillets, cut into 2 to 3 ounce portions
  • salt to taste
  • 2 large onions, peeled and sliced into rings
  • 2 cloves garlic, chopped
  • 1 red chile pepper, seeded and sliced lengthwise
  • 3 large bay leaves
  • 8 whole black peppercorns
  • 4 whole allspice berries
  • 2 cups red wine vinegar
  • 0.5 cup water
  • 0.5 cup packed brown sugar, or to taste
  • 2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
Instructions:
  • Prepare all ingredients.
  • In a large skillet set over medium-high heat, warm oil until shimmering. Season fish with salt and sear in the skillet until golden brown and flaky, approximately 5 minutes on each side. Place on a plate to serve.
  • In a skillet over medium heat, sauté onions and garlic until translucent, about 5 minutes. Stir in chile pepper, bay leaves, peppercorns, and allspice berries. Pour in vinegar and water and bring to a boil. Mix in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Adjust sweetness with more brown sugar to taste.
  • Place alternating layers of fish and pickling mixture in a serving dish, ensuring the top layer is covered with pickling liquid. Allow the dish to cool to room temperature for approximately 30 minutes. Cover and refrigerate for at least 24 hours before enjoying.

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