Ancestral Inheritance Menu Cape Malay Pickled Fish

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Cape Malay Pickled Fish

"This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with warm go buns or freshly baked bread."

Ingredients :

1/2 cup vegetable oil for frying
3 pounds cod fillets, reduce into 2 to 3 ounce portions
salt to flavor
2 massive onions, peeled and sliced into jewelry
2 cloves garlic, chopped
eight entire black peppercorns
four entire allspice berries
3 bay leaves
1 pink chile pepper, seeded and sliced lengthwise
2 cups crimson wine vinegar
1/2 cup water
1/2 cup packed brown sugar, or to flavor
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons floor cumin
2 teaspoons floor coriander

Instructions :

Prep : 30M	Cook : 6M	Ready in : P1D

Heat the oil in a massive skillet over medium-high heat. Season the fish with salt and region within the skillet. Fry on each facets till fish is browned and cooked via, about 5 minutes consistent with aspect. Remove from the skillet and set aside.
Fry the onions and garlic inside the same skillet over medium warmth till translucent. Add the peppercorns, allspice berries, bay leaves, and purple chile pepper. Pour within the vinegar and water and produce to a boil. Stir in the brown sugar till dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and modify the sweetness if favored.
Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to chill then cover and refrigerate for as a minimum 24 hours before serving.

Notes :

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