Eddy's Pickled Fish Recipe

Pickled fish at Easter is a typical South African tradition in the Western Cape where I live.

The recipe was posted on Facebook by a friend and very distant relation through marriage, Eddy Odden who now lives in Australia but holds dear his South African roots and visits here from time to time. I think he got it from the Lekker Braai Facebook page.

CAPE PICKLED FISH

INGREDIENTS
 
500 gram firm, white fish fillets (see notes below)
1 large onion (or 2 small onions), sliced
1 teaspoon mild curry powder
1 teaspoon turmeric
1/2 teaspoon ginger
1/4 teaspoon ground coriander
2 bay or lemon leaves
2/3 cup wine vinegar
2/3 cup water
2 tablespoons brown sugar
2 teaspoons corn flour
Salt and black pepper to season

METHOD

Cut the fish fillets into smaller portions.
Lightly season the fish with salt and dust with flour before gently frying in a bit of oil and butter until cooked through, about 5 minutes tops.
Heat a little oil in a pan or saucepan, add onion and fry until they start to soften.
Add curry powder, turmeric, ginger and coriander and stir through.
Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved
Season with ground pepper and salt to taste.
Combine the cornflour with a little water into a paste and stir into sauce. Allow the sauce to simmer gently, while stirring, until it has thickened.
Let the sauce cool down.
Pack the fish fillets in layers in an airtight container, covering each layer with sauce.
Cover and allow to marinade in the fridge for at least 4 days before eating.
Serve with freshly baked wholemeal bread and green salad.
Notes:
What fish to use: it should be firm and white. In South Africa that would be geelbek (Cape Salmon), kabeljou or yellow tail (geelstert), hake is also commonly used as it is easily obtainable , or in New Zealand, tarakihi or hoki.


Lekker Braai