Pickled fish made with tender cod fillets covered with a sweet, spicy, and aromatic pickling liquid is a traditional and delicious Cape Town Easter 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.
Step 4
Gather all ingredients.
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
