CAPE MALAY PICKLED FISH
A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel. Also try:Peri Peri Beef Salad
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 26
Steps:
- Pickle the fish: Heat oil in a large skillet over medium-low heat. Add onions and cook, stirring, until soft and translucent, about 20 minutes. Add curry powder, turmeric, paprika, and coriander; cook, stirring, until fragrant, about 1 minute. Add allspice, turbinado sugar, ginger, chiles, dried bay leaves, and salt; cook, stirring, for 2 minutes.
- Carefully add vinegar and 1 cup water; increase heat to high and bring to a boil. Reduce heat to a simmer and cook pickling mixture for 10 minutes. Remove from heat and pour some of the pickling mixture into a 12-inch glass dish. Add an even layer of fish and pour over a little more of the pickling mixture. Add another layer of fish and repeat process until all the fish and pickling mixture have been used. Top with fresh bay or lemon leaves; loosely cover and let cool completely. Cover tightly and transfer dish to refrigerator; refrigerate for 2 days.
- Fry the fish: Remove fish from pickle, reserving onions, and pat dry. Place flour in a shallow dish and set aside. Heat oil in a large nonstick skillet over medium-high heat. Dredge fish in flour, shaking off excess. Add fish to skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Transfer fish to a paper towel-lined plate to cool.
- Serve: Meanwhile, place raisins in a small bowl and add enough water to cover; set aside. Fill a large bowl with 4 cups water; add salt and stir to combine. Add cabbage, apples, and celery; let stand 20 minutes.
- Drain raisins and cabbage mixture and add both to a large bowl along with parsley, mint, and cilantro; toss to combine. Serve fish topped with reserved pickled onions and cabbage mixture; garnish with cilantro leaves.
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Faheem Raza
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely fits the bill. I can't wait to make it again!
Darren Jones
[email protected]This recipe is a great way to introduce kids to new flavors. My kids loved the sweet and tangy taste of the fish.
Lia Cooley
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The marinade really helped to mask the fishy taste.
MD Prince Ibrahim
[email protected]This dish is a great way to use up leftover fish. I had some salmon fillets that I didn't know what to do with, and this recipe was the perfect solution.
Hassan Boss
[email protected]The only thing I would change about this recipe is the cooking time. I found that the fish was a little overcooked after 30 minutes. I would recommend cooking it for 25 minutes instead.
Duncan Moore
[email protected]I used a different type of fish than the one called for in the recipe, and it still turned out great. This dish is very versatile and can be adapted to your own preferences.
Chris Vogel
[email protected]I'm a big fan of spicy food, so I added a little extra chili pepper to the marinade. It gave the dish a nice kick without being overpowering.
Mahbub Miya
[email protected]I followed the recipe exactly, and it turned out perfectly. The fish was tender and flaky, and the marinade was tangy and flavorful.
Mohamad hajaj
[email protected]I've never had pickled fish before, but this recipe has definitely convinced me to try it again. It's so delicious and easy to make.
Nieca Kaigler
[email protected]I made this dish for a dinner party last night, and it was a huge hit! Everyone loved the unique and flavorful taste.
Aakangxy Tamang
[email protected]This Cape Malay pickled fish recipe is an absolute winner! The flavors are incredible, and the fish is cooked to perfection.