Pan-fried cod is pickled in a sweet, spicy, and aromatic pickling liquid for 24 hours, then served with hot bread in this traditional Cape Town meal.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
238 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over medium-high heat. Season fish with salt and fry in the hot skillet until fish is browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.
Step 2
Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries, then pour in vinegar and water and bring to a boil. Stir in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and add brown sugar if desired.
Step 3
Arrange layers of fish and pickling mixture in a serving dish. Pour in pickling liquid to cover the top layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.
Ingredients
salt to taste
4 whole allspice berries
2 cloves garlic, chopped
2 teaspoons ground cumin
8 whole black peppercorns
1 teaspoon ground turmeric
2 tablespoons curry powder
2 teaspoons ground coriander
2 cups red wine vinegar
2 large onions, peeled and sliced into rings
3 large bay leaves
3 pounds cod fillets, cut into 2 to 3 ounce portions
