CAPE MALAY PICKLED FISH
A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel. Also try:Peri Peri Beef Salad
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 26
Steps:
- Pickle the fish: Heat oil in a large skillet over medium-low heat. Add onions and cook, stirring, until soft and translucent, about 20 minutes. Add curry powder, turmeric, paprika, and coriander; cook, stirring, until fragrant, about 1 minute. Add allspice, turbinado sugar, ginger, chiles, dried bay leaves, and salt; cook, stirring, for 2 minutes.
- Carefully add vinegar and 1 cup water; increase heat to high and bring to a boil. Reduce heat to a simmer and cook pickling mixture for 10 minutes. Remove from heat and pour some of the pickling mixture into a 12-inch glass dish. Add an even layer of fish and pour over a little more of the pickling mixture. Add another layer of fish and repeat process until all the fish and pickling mixture have been used. Top with fresh bay or lemon leaves; loosely cover and let cool completely. Cover tightly and transfer dish to refrigerator; refrigerate for 2 days.
- Fry the fish: Remove fish from pickle, reserving onions, and pat dry. Place flour in a shallow dish and set aside. Heat oil in a large nonstick skillet over medium-high heat. Dredge fish in flour, shaking off excess. Add fish to skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Transfer fish to a paper towel-lined plate to cool.
- Serve: Meanwhile, place raisins in a small bowl and add enough water to cover; set aside. Fill a large bowl with 4 cups water; add salt and stir to combine. Add cabbage, apples, and celery; let stand 20 minutes.
- Drain raisins and cabbage mixture and add both to a large bowl along with parsley, mint, and cilantro; toss to combine. Serve fish topped with reserved pickled onions and cabbage mixture; garnish with cilantro leaves.
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Afghan Pro
[email protected]This pickled fish recipe is a fail-proof classic.
thato thatos
[email protected]I'm going to try making this pickled fish this weekend.
Sue MacDonald
[email protected]This pickled fish is a bit too sweet for my taste.
Bright Okonkwo
[email protected]I'm not a big fan of pickled fish, but this recipe changed my mind.
Brea berryhill
[email protected]This pickled fish is the perfect appetizer for a party.
Md Fazle rabby
[email protected]I can't wait to try this pickled fish recipe!
David Broughton
[email protected]The pickling process takes a bit of time, but it's definitely worth it.
Dynandi Seinen
[email protected]This pickled fish is a great way to use up leftover fish.
Kowsar J
[email protected]I'm allergic to fish, so I made this pickled fish with tofu instead. It was delicious!
samuel nnanna okonkwo
[email protected]I love the fact that this recipe uses simple, everyday ingredients.
Céleste Qiang
[email protected]This recipe is a keeper! I'll definitely be making this pickled fish again.
Eyad.m
[email protected]I'm not sure what I did wrong, but my pickled fish turned out too sour.
ARIF Sk
[email protected]The pickled fish is a bit too spicy for my taste, but I still enjoyed it.
mapakiso pitso
[email protected]I've made this Cape Malay pickled fish several times now, and it's always a hit with my family and friends.
Md fojle Rabbi Md Rabbi
[email protected]This is a must-try recipe for anyone who loves pickled fish.
Fig Leary
[email protected]I'm not a big fan of fish, but I really enjoyed this pickled fish. The pickling process takes away any fishy taste.
Mr. Jr AhMeD
[email protected]This pickled fish is a great make-ahead dish. I made it a few days ahead of time and it only got better as the flavors had time to meld.
Garrett Baros
[email protected]I love the use of turmeric in this recipe. It gives the fish a beautiful golden color.
Logan “Joey” Betts
[email protected]This is a delicious and easy-to-make dish. I used tilapia fillets, and they cooked perfectly in the pickling liquid.
Ismael Lopez
[email protected]I like the balance of flavours in this Cape Malay pickled fish recipe. The fish is not too salty or vinegary, and the vegetables add a nice crunchy texture.