Cape Malay Pickled Fish Recipe

Recipesfull introduces to you: Seafood Recipes. (Cape Malay Pickled Fish Recipe). This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.

Brief

Prep 30 mins

Cook: 1hr

Additional: 1day

Total: 1day

Servings: 6

Yield: 6 servings

Cape Malay Pickled Fish Recipe

Ingredients

½ cup vegetable oil for frying

3 pounds cod fillets

cut into 2 to 3 ounce portions

salt to taste

2 large onions

peeled and sliced into rings

2 cloves garlic

chopped

8 whole black peppercorns

4 whole allspice berries

3 bay leaves

1 red chile pepper

seeded and sliced lengthwise

2 cups red wine vinegar

½ cup water

½ cup packed brown sugar

or to taste

2 tablespoons curry powder

1 teaspoon ground turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

Lobster Thermidor

Dinner

Directions

Step 1

Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through about 5 minutes per side. Remove from the skillet and set aside.

Step 2

Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns allspice berries bay leaves and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder turmeric cumin and coriander. Taste and adjust the sweetness if desired.

Step 3

Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

Nutritional Information

Cape Malay Pickled Fish Recipe

Servings Per Recipe:6

Calories: 337.5

% Daily Value *

Protein: 41.9g 84%

Carbohydrates: 32.7g 11%

Dietary Fiber: 2.6g 11%

Sugars: 20.4g

Fat: 4.1g 6%

Saturated Fat: 0.6g 3%

Cholesterol: 97.4mg 33%

Vitamin A Iu: 196.1IU 4%

Niacin Equivalents: 12.5mg 96%

Vitamin B6: 0.7mg 41%

Vitamin C: 17.4mg 29%

Folate: 29.4mcg 7%

Calcium: 85.7mg 9%

Iron: 2.9mg 16%

Magnesium: 95mg 34%

Potassium: 718.6mg 20%

Sodium: 150.2mg 6%

Thiamin: 0.2mg 20%

Calories From Fat: 37.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.