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RECIPE
15 INGREDIENTS 6 STEPS 30min

South African Pickled Fish

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.
South African Pickled Fish Recipe | SideChef
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.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
30min
Total Time
$0.69
Cost Per Serving

Ingredients

Servings
8
US / METRIC
4.4 lb
Hake Medallions
as needed
for frying
2
Onions , peeled, sliced
2 cups
White Wine Vinegar
1/2 cup
Water
3
fresh or dried
1/2 Tbsp
Cumin Seeds
1/2 Tbsp
Garam Masala
1/2 Tbsp
Whole Coriander Seeds
1 Tbsp
Cake Flour
1/2 Tbsp
plus more to season fish
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Nutrition Per Serving

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CALORIES
263
FAT
2.5 g
PROTEIN
47.2 g
CARBS
15.4 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.

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 Ground Black Pepper (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 Tbsp) , Cumin Seeds (1/2 Tbsp) , Garam Masala (1/2 Tbsp) , Whole Coriander Seeds (1/2 Tbsp) , Black Peppercorns (1/2 Tbsp) , and Salt (1/2 Tbsp) 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.
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Nutrition Per Serving
Calories
263
% Daily Value*
Fat
2.5 g
3%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
122.5 mg
41%
Carbohydrates
15.4 g
6%
Fiber
1.0 g
4%
Sugars
9.5 g
--
Protein
47.2 g
94%
Sodium
697.0 mg
30%
Vitamin D
--
--
Calcium
65.0 mg
5%
Iron
1.7 mg
9%
Potassium
79.7 mg
2%
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