If you’re in South Africa and looking to whip up something tasty, I’ve got just the recipe for you: Pickled Fish.
Now, I know cooking might seem daunting at first, but trust me, it’s all about taking it one step at a time.
In this guide, I’m going to guide you through the process of making Pickled Fish in the simplest way possible.
No complicated jargon or confusing instructions here – just straightforward guidance to help you create a mouthwatering dish that you and your loved ones will enjoy.
So, grab your apron and let’s get started on this culinary adventure together!
Ingredients
To start, gather the following ingredients:
Fish Preparation:
- 1 kg firm white fish (like hake or snoek), cut into portions
- Salt and pepper to taste
- 150 g cake flour for dusting
- Oil for frying
Pickling Sauce:
- 500 ml white vinegar
- 250 ml water
- 200 g sugar
- 2 tablespoons mild curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 bay leaves
- 5 allspice berries
- Salt to taste
Additional:
- 2 large onions, thinly sliced
- 5-10 ml whole mustard seeds
- 2 cloves garlic, minced
Equipment Needed
- Frying pan
- Saucepan
- Shallow dish for marinating
- Measuring cups and spoons
- Knife and chopping board
Method
Preparing the Fish
- Season the Fish: Sprinkle salt and pepper over the fish pieces.
- Dust with Flour: Lightly coat the fish pieces with cake flour.
- Fry the Fish: Heat oil in a frying pan over medium heat. Fry the fish until golden and cooked through. Drain on paper towels and set aside.
Making the Pickling Sauce
- Combine Vinegar and Spices: In a saucepan, mix the vinegar, water, sugar, curry powder, turmeric, coriander, cumin, bay leaves, allspice, and salt. Bring to a boil.
- Add Onions and Garlic: Reduce heat, add the sliced onions, mustard seeds, and garlic. Simmer until onions are soft but not mushy.
- Cool the Sauce: Remove the saucepan from the heat and let the sauce cool slightly.
Assembling
- Layer the Fish and Sauce: In a shallow dish, arrange a layer of fish, then pour some of the pickling sauce and onions over it. Repeat the layers until all the fish is covered with the sauce and onions.
- Marinate: Cover and refrigerate for at least 24 hours to allow the flavours to meld.
Serving Suggestions
- Traditional Way: Serve chilled as is or with fresh bread to soak up the delicious sauce.
- Modern Twist: Accompany with a side of rice or a fresh green salad for a complete meal.
Storage
- Refrigeration: Pickled fish can be stored in the refrigerator for up to a week, making it a perfect make-ahead dish.
Tips for Success
- Choosing the Right Fish: Opt for firm, fresh fish that can withstand the pickling process.
- Balancing Flavours: Adjust the sweetness and tartness of the sauce according to your taste by modifying the sugar and vinegar ratios.
- Safety First: Ensure the fish is fully cooked and the dish is stored in the fridge to prevent any foodborne illnesses.
Have you tried making this South African pickled fish recipe? We’d love to hear about your experience and any variations you’ve experimented with.
Share your thoughts and let us know if this guide has been helpful in your culinary adventure.