Cape Malay Pickled FishFrom chazah 9 years ago
- •2 lb yellowtail, scaled and filleted, skin left on shopping list
- •5 cloves garlic shopping list
- •2 large onions shopping list
- •1 cup grape vinegar shopping list
- •½ cup water shopping list
- •½ cup golden brown sugar shopping list
- •8 peppercorns shopping list
- •4 cloves shopping list
- •4 allspice berries shopping list
- •2 bay leaves shopping list
- •1 Tbsp masala (curry powder) shopping list
- •2 tsp cumin, ground shopping list
- •2 tsp coriander, ground shopping list
- •1 tsp turmeric shopping list
- •coarse salt, as needed shopping list
- •oil, as needed for frying shopping list
How to make it
- Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes.
- Thoroughly rinse the fillet under running water. Pat it dry with a paper towel.
- Cut the fish into serving portions leaving the skin attached.
- Meanwhile (while you leave your fish to firm), Roughly chop the garlic
- Peel and slice the onions into rings.
- Heat oil in a frying pan, fry the fish until cooked through.
- Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves, and does not burn on the bottom of the pot.
- Then simmer for approximately 8 minutes until the onions are cooked but still crisp.
- Layer the pieces of fish, the sauce and onions alternately in a ceramic or glass serving-dish.
- Ensure that the last layer of fish is covered with sauce.
- Leave to cool and then refrigerate.
- Will keep for a week in the fridge.
- Pickled Fish is generally served with green salad and crisp rolls.
- Got this recipe from http://www.africhef.com/Pickled-Fish-Recipe.html
The Cookchazah Kempton Park, ZA
The Rating2 people
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