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.
Total Time
30min
0.0
0 Ratings
Author: East After Noon
Servings:
8
Ingredients
•
4.4
lb
Hake Medallions
•
to taste
Ground Black Pepper
•
as needed
Olive Oil
•
2
Onions
, peeled, sliced
•
2
cups
White Wine Vinegar
•
1/2
cup
Water
•
1/3
cup
Granulated Sugar
•
3
Bay Leaves
•
1 2/3
Tbsp
Ground Turmeric
•
1 2/3
Tbsp
Cumin Seeds
•
1
Tbsp
Garam Masala
•
2
Tbsp
Whole Coriander Seeds
•
1
Tbsp
Black Peppercorns
•
1
Tbsp
Cake Flour
•
2
tsp
Salt
Cooking Instructions
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.
2.
Fry the Onions (2) in a little Olive Oil (as needed) until just cooked – you want them to still have a crunch.
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.
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.
5.
Use boiling water to sterilize a few jars or one large container.
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.
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.
Nutrition Per Serving
CALORIES
277
FAT
2.8 g
PROTEIN
47.6 g
CARBS
18.2 g
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