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South African Pickled Fish

15 INGREDIENTS • 6 STEPS • 30MINS

South African Pickled Fish

Recipe
An Easter staple, traditional South African pickled fish. This recipe embraces fragrant Cape Malay spices to create a zingy pickle that’s delicious as part of an alfresco lunch.
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An Easter staple, traditional South African pickled fish. This recipe embraces fragrant Cape Malay spices to create a zingy pickle that’s delicious as part of an alfresco lunch.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

30MINS

Total Time

$0.84

Cost Per Serving

Ingredients

Servings
8
us / metric
Hake Medallion
4.4 lb
Hake Medallions
Ground Black Pepper
to taste

Sponsored

Simply Organic Black Pepper, Medium Grind
Olive Oil
as needed
Olive Oil
for frying
Onion
2
Onions, peeled, sliced
White Wine Vinegar
2 cups
White Wine Vinegar
Water
1/2 cup
Water
Granulated Sugar
1/3 cup
Granulated Sugar
Bay Leaf
3
Bay Leaves
fresh or dried
Ground Turmeric
1 2/3 Tbsp
Ground Turmeric
Cumin Seeds
1 2/3 Tbsp
Cumin Seeds
Garam Masala
1 Tbsp
Garam Masala
Whole Coriander Seeds
2 Tbsp
Whole Coriander Seeds
Black Peppercorns
1 Tbsp
Black Peppercorns
Cake Flour
1 Tbsp
Cake Flour
Salt
2 tsp
Salt
plus more to season fish

Nutrition Per Serving

VIEW ALL
Calories
277
Fat
2.8 g
Protein
47.6 g
Carbs
18.2 g
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

Serve the pickled fish cold from the refrigerator with diced cucumber, fresh green chili, crusty bread, and butter.

Use ready-filleted frozen Cape hake fillets or medallions and cook from frozen. Alternatively, should you want to use fresh hake but avoid bones, use hake fillets.

The fish will keep in a sealed jar in the fridge for up to 6 months.

Cooking Instructions

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step 1
Fry the Hake Medallions (4.4 lb) in Olive Oil (as needed) until just cooked through. Season the fish with salt and Simply Organic Black Pepper, Medium Grind (to taste) and set aside.
step 2
Fry the Onions (2) in a little Olive Oil (as needed) until just cooked – you want them to still have a crunch.
step 3
In a saucepan, combine the White Wine Vinegar (2 cups), Water (1/2 cup), Granulated Sugar (1/3 cup), Bay Leaves (3), Ground Turmeric (1 2/3 Tbsp), Cumin Seeds (1 2/3 Tbsp), Garam Masala (1 Tbsp), Whole Coriander Seeds (2 Tbsp), Black Peppercorns (1 Tbsp), and Salt (2 tsp) and simmer for 10-12 minutes.
step 4
Use a little of the sauce combined with the Cake Flour (1 Tbsp) to make a roux and thicken the sauce. Add the fried onions.
step 5
Use boiling water to sterilize a few jars or one large container.
step 6
Place the hake sections into the jars and spoon over the onions and sauce, taking care to entirely cover each piece of fish. Refrigerate the pickled fish and serve after a minimum of three days.
step 6 Place the hake sections into the jars and spoon over the onions and sauce, taking care to entirely cover each piece of fish. Refrigerate the pickled fish and serve after a minimum of three days.

Tags

Appetizers
Dairy-Free
Lunch
Fish & Seafood
Shellfish-Free
Dinner
Easter
Shellfish
Side Dish
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