Cape Malay Pickled Fish
South African Cape Malay Pickled Fish. It brings a true taste of South Africa straight to your dining table.
Ingrédients
- 1 kg Hake or firm white fish Skinless fillets cut into chunks
- To taste Salt and pepper
- ½ cup Flour For coating fish
- ½ cup Oil For frying
- 2 Onions sliced
- 1 cup White vinegar
- ½ cup Sugar Adjust to taste
- 2 tsp Turmeric
- 2 tsp Curry powder Any mild curry powder
- 1 tsp Salt
- 1 cup Water
Instructions
- Season fish with salt and pepper, dust with flour.
- Shallow fry in oil until golden. Set aside.
- To cook the sauce: In the same pan, add onions and fry until soft. Add vinegar, sugar, water, turmeric, curry powder, and salt. Simmer for 5–10 minutes.
- Layer & Chill: Place fish in a glass or ceramic dish. Pour sauce (with onions) over the fish.
- Let cool, then refrigerate overnight.
