Name: South African Pickled Fish
Total time: PT1800.0S
Yield: 8
Ingredients: 2 kilogram Hake Medallion; to taste Ground Black Pepper; as needed Olive Oil; 2 Onion; 2 cup White Wine Vinegar; 125 milliliter Water; 75 gram Granulated Sugar; 3 Bay Leaf; 10 gram Ground Turmeric; 10 gram Cumin Seeds; 10 gram Garam Masala; 10 gram Whole Coriander Seeds; 10 gram Black Peppercorns; 1 tablespoon Cake Flour; 10 gram Salt

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

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.

30MINS

Total Time

$0.84

Cost Per Serving

Ingredients

Servings

us / metric

4.4 lb

Hake Medallions

to taste

Ground Black Pepper

as needed

Olive Oil

for frying

Onions, peeled, sliced

2 cups

White Wine Vinegar

1/2 cup

Water

1/3 cup

Granulated Sugar

Bay Leaves

fresh or dried

5 tsp

Ground Turmeric

5 tsp

Cumin Seeds

4 tsp

Garam Masala

2 Tbsp

Whole Coriander Seeds

1 Tbsp

Black Peppercorns

1 Tbsp

Cake Flour

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

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.