NEED TO KNOW
|Type of dish||Jams and preserves|
|Special options||Low fat|
A South African friend introduced me to this dish. Having eaten plenty of ceviche and ika mata (and being a fan of pickled 'anything'), I had no doubt that I would like it, but I wasn't expecting the fish to be cooked before it was marinated.
So if you are introducing anyone to marinated pickled fish, this is probably a good place to start if they are squeamish about trying 'raw' fish. The curry spices give it an interesting twist and it has the makings of a traditional pickle.
CAPE MALAY PICKLED FISH
|500g firm white fish, filleted|
|2 onions, thinly sliced|
|3 cloves garlic, thinly sliced|
|2 Tbsp brown sugar|
|1 cup white vinegar|
|10 black peppercorns|
|1 small cinnamon stick|
|2 tsp coriander seeds|
|2 tsp cumin seeds|
|4 allspice berries|
|1 Tbsp curry powder|
|1. Cut the fish into 5cm-size pieces. Put a few tablespoons of vegetable oil into a large heavy based frying pan over a medium heat.
2. Fry fish on both sides until cooked through. Once cooked, lay the fish into a glass casserole dish and put aside.
3. Put all the other ingredients in a small pan over a medium heat and bring to a simmer. Cook for six minutes until the onions are cooked but still firm.
4. Pour the hot marinade over the fish and place in the fridge. Marinate for several hours (or overnight, if you have the time) to let the flavours infuse.
For more recipes like this, visit Pease Pudding.
- © Fairfax NZ News
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