S T A R T E R S
The traditional South African dish, Pickled Fish, has a rich culinary history that dates back centuries. It is a popular dish, especially during Easter time, and has roots in Cape Malay cuisine.
method STEP 1 Prepare the curry sauce: Bring vinegar, water, bay leaves and peppercorns to the boil. STEP 2 Make a paste with salt, cake flour, curry powder and a little water. Add the paste, with apricot jam and sugar, to the boiling vinegar mixture. STEP 3 Add the onions and cook for about 30 minutes. Onions should still be firm. STEP 4 Coat the fish with egg and water mix, then with seasoned flour. STEP 5 Fry in heated oil until golden brown. Remove from oil and allow to drain. STEP 6 Place in the curry sauce and simmer for about a minute then remove from the curry sauce and lay in a shallow glass dish with a lid. STEP 7 Pour curry sauce over and allow to cool. Then refrigerate for at least 24 hours to allow the flavours to develop.
INGREDIENTS
Onions, thinly sliced
3
Fresh hake, skinned & cut into portions
800g
Seasoned cake flour (salt, pepper)
250ml
Eggs beaten with 45ml water
2
Oil (for frying)
CURRY SAUCE
Vinegar
250ml
Water
325ml
Bay leaves
6
Black peppercorns
6
Salt
5ml
Flour
20ml
Mild curry powder
20ml
Smooth apricot jam
60ml
Sugar
30ml
The Cape Malay community, known for their unique blend of Indonesian, Malaysian, and African culinary traditions, is more likely to make this dish. Pickled Fish is often associated with the Western Cape region, where it is enjoyed as a staple during the Easter holiday. The culinary history of Pickled Fish is fascinating, as it reflects the diverse
cultural influences that have shaped South African cuisine over the years. The dish is believed to have originated from the need to preserve fish, using a combination of vinegar and spices, which was brought to the country by early settlers. Over time, it has evolved into a beloved delicacy that is enjoyed by people of all backgrounds.
The unique blend of flavours and the tradition of preparing Pickled Fish has been passed down through generations, making it a cherished part of South African culinary heritage.
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