Cape Malay Pickled Fish
Cape Malay Pickled Fish is a flavorful South African dish featuring fried white fish marinated in a fragrant, spiced vinegar sauce. The result is a dish with a perfect balance of tanginess, warmth, and depth of flavor. Traditionally enjoyed chilled, it's best served with crusty bread or rice.
Ingredients
- 2 lbs firm white fish fillets
- Salt and pepper
- Vegetable oil
- 1 cup white vinegar
- ½ cup water
- ½ cup brown sugar
- 1 onion
- 3 cloves garlic
- 1-inch piece fresh ginger
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cloves
- ½ tsp cayenne pepper
- Fresh cilantro
Instructions
- Prepare the Fish: Cut the fish into bite-sized pieces, season with salt, and set aside.
- Make the Marinade: In a large bowl, mix vinegar, water, brown sugar, onion, garlic, ginger, turmeric, coriander, cumin, cloves, cayenne, salt, and pepper until the sugar dissolves.
- Marinate the Fish: Add the fish to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
- Fry the Fish: Heat oil in a skillet over medium-high heat. Remove the fish from the marinade, shake off excess liquid, and fry in batches until golden and crispy. Drain on paper towels.
- Assemble and Rest: Place the fried fish in a serving dish and pour the marinade over it. Let it sit for at least 1 hour to absorb the flavors.
- Serve and Enjoy: Garnish with fresh cilantro and serve chilled with crusty bread or rice.