Cape Malay pickled fish is one of the best known Cape dishes and it is probably one of the oldest. Although pickling is a universal method of preserving fish, it is the addition of flavourful spices and curry powder which makes Cape Malay pickled fish so unique and desirable.
Serves: 8 to 10
2,5 kg yellowtail
4 onions, sliced into rings
750 ml vinegar
125 ml water
20 ml salt
125 ml sugar
30 ml curry powder
12,5 ml turmeric
2 ml cayenne pepper
1 piece whole ginger, crushed
10 coriander seeds
5 bay leaves
Clean and fillet fish and cut into portions
Combine curry powder with the other ingredients and simmer in a deep saucepan for 20 minutes
Carefully add fish and simmer a further 20 minutes, take care not to break fish
Remove fish with a slotted spoon and layer in a glass dish and pour sauce over
Leave to cool, then cover tightly and store for 2 to 3 days before use.
Although in my opinion yellowtail is the best fish to use, geelbek, kabeljou, kingklip or any firm, dry white fish can be used. Ask your fishmonger to clean and fillet the fish for you.