CAPE PICKLED FISH

Cape Pickled Fish, also known as “Kaapse Kerrievis” in Afrikaans, is a traditional South African dish particularly popular in the Cape Malay community. It is especially enjoyed during Easter time but is a beloved treat that can be savored all year round. This dish is a wonderful example of the culinary fusion that characterizes South African cuisine, blending local fish with Malay-inspired spices and European pickling techniques. The result is a flavorful, tangy, and slightly spicy dish that has a unique taste and is usually served cold.

Ingredients:

• 2 kg firm white fish (like snoek, yellowtail, or hake), cleaned and cut into portions
• Salt to taste
• 2 cups flour, for dusting the fish
• Oil, for frying

For the Pickling Sauce:

• 2 cups white vinegar
• 1 cup water
• 2 tablespoons sugar (adjust to taste)
• 2-3 large onions, sliced into rings
• 10-15 whole allspice berries (pimento)
• 5-10 whole cloves
• 2-3 bay leaves
• 2 tablespoons curry powder (adjust according to desired spiciness)
• 1 teaspoon turmeric
• Salt and pepper to taste

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends