How To Make Cape Malay Pickled Fish
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Serves:
Ingredients
- 800g firm white fish fillets
- 1 cup malt vinegar
- 1 cup water
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground fennel
- 1 tsp salt
- 1/2 cup brown sugar
- 1/4 cup raisins
- 2 bay leaves
- Vegetable oil, for frying
- Fresh cilantro, for garnish
Instructions
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In a large pot, combine the vinegar, water, onion, garlic, curry powder, turmeric, cumin, coriander, fennel, salt, brown sugar, raisins, and bay leaves. Bring to a boil.
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Reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
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While the sauce is simmering, cut the fish fillets into bite-sized pieces.
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Heat vegetable oil in a frying pan over medium-high heat. Fry the fish pieces until golden brown and cooked through.
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Once the fish is cooked, carefully transfer it to the pot with the sauce. Gently stir to coat the fish evenly.
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Allow the pickled fish to cool in the pot before transferring to a sterilized jar.
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Refrigerate for at least 24 hours to allow the flavors to develop.
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Serve the Cape Malay pickled fish as an appetizer, garnished with fresh cilantro.
Nutrition
- Calories : 215kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 85mg
- Sodium : 603mg
- Total Carbohydrates : 15g
- Dietary Fiber : 2g
- Sugar : 10g
- Protein : 26g
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