CAPE MALAY PICKLED FISH
This South African dish keeps well in the refrigerator for up to a week. The fish is cooked first, and then pickled. It's served cold with a green salad and crisp rolls. The source is Africhef.com. and it's slightly modified.
Provided by PanNan
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
- Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
- Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.).
- Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. Simmer for approximately 8 minutes until the onions are cooked but still crisp.
- Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. The last layer of fish should be covered with sauce.
- Refrigerate for up to a week. Best to make at least 6 hours before serving.
Nutrition Facts : Calories 160.1, Fat 0.5, SaturatedFat 0.1, Sodium 17.7, Carbohydrate 37, Fiber 1.7, Sugar 29.8, Protein 1.3
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Faixan Khan
[email protected]I'm not a big fan of fish, but I loved this recipe. The fish was cooked perfectly and the sauce was amazing.
Noyon Miah
[email protected]This recipe is a bit time-consuming, but it's worth it. The fish is so delicious!
Sheikh Faysal Ahmed
[email protected]I love the flavors in this dish. The fish is so tender and the sauce is so flavorful.
MalevolenceYGO
[email protected]This is my go-to recipe for Cape Malay pickled fish. It's always a crowd-pleaser.
Afari Prince
[email protected]I made this recipe for a party and it was a hit! Everyone loved the fish and the sauce. I highly recommend this recipe.
Umar Khitab
[email protected]This recipe is a keeper! The fish was flaky and moist, and the sauce was the perfect balance of sweet and sour. I will definitely be making this again.
Kathleen Jackson
[email protected]The recipe was easy to follow and the fish turned out great. I would recommend using a milder vinegar if you don't like things too sour.
M Hassan Hassan
[email protected]This was my first time making Cape Malay pickled fish and it was a success! The fish was tender and flavorful, and the sauce was tangy and sweet. I will definitely be making this again.
Emmanuel Imeh
[email protected]I tried this recipe and the fish came out a bit dry. I think I might have overcooked it. The sauce was good though.
Lamia Ajj
[email protected]This recipe was easy to follow and the results were amazing. The fish was perfectly cooked and the sauce was incredible. I will definitely be making this again.
Blake Hanes
[email protected]I love Cape Malay pickled fish! It's such a unique and flavorful dish. The fish is always so tender and the sauce is so delicious. I always make a big batch so I can have leftovers for lunch the next day.
Julieta Campos
[email protected]Followed the recipe and it turned out great! The fish was moist and flavorful, and the sauce was tangy and sweet. Will definitely be making this again.
Jazion Harling
[email protected]This Cape Malay pickled fish recipe was a delightful culinary journey. The flavors were complex and harmonious, with a perfect balance of sweet, sour, and savory. The fish was tender and flaky, and the marinade had infused it with a wonderful depth o