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It is Good Friday, and as Catholic and Protestant practices dictate, meat is put on the back burner in favour of spiced and vinegar-laced fish, which takes pride of place on the dinner table as the crucifixion and death of Jesus Christ is commemorated.
Courtesy of Chef Mahle Mihlali Vellem at the Leloko Bistro at Sun City’s Sun Vacation Club, News24 shares a delectable traditional Cape Malay pickled fish recipe to prepare and enjoy on the Catholic and Christian holiday.
Ingredients:
- 2 tablespoon olive oil
- 5 large onions, cut into thin rings
- 1 x 3cm piece fresh ginger, grated
- 4 cloves garlic, crushed
- 5 teaspoon mild curry powder
- 2 teaspoons turmeric
- 6 bay leaves
- 1 teaspoon whole allspice or allspice powder
- 1 litre white vinegar
- 300 g sugar
- 2 kg kingklip, Butterfield or deep-sea hake fillets, cut into portions
- Sea salt and freshly ground black pepper
- Flour for dusting
Directions:
In a stainless-steel saucepan over medium heat, add one tablespoon oil and, when hot, gently sauté the onion until translucent. Add the ginger, garlic, and spices and fry gently for a few minutes, until fragrant.
Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Meanwhile, dust the fish with the seasoned flour and pat off any excess.
Heat one tablespoon of oil in a heavy-based frying pan and, when hot, fry the fish until golden but still succulent.
Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve.
READ MORE | The top five alternative 'padkos' treats for an Easter road trip
