Cape Malay Pickled Fish
Ingredients
For the Fish
- 3 pounds firm white fish (cod or halibut), cut in 2-3 ounce portions
- Salt and pepper
- Fish spice
- 1-2 cups flour
- 3 eggs, beaten
- Canola or any neutral oil for frying
For the Pickling Sauce
- 1 cup red wine vinegar
- 1 ½ cups water
- 3 medium onions, sliced
- 1 tsp salt
- ½ tsp ground ginger
- ½ tsp ground turmeric
- ½ tsp allspice
- 2 tbsp apricot jam
- 2 tbsp peach chutney*
- 2 tbsp raw sugar
- 3 bay leaves
- 6-8 peppercorns
- 2 tbsp yellow curry powder
- 2 tbsp golden raisins
- 2 tsp cornstarch, mixed with a little water to a paste
Instructions
For the Fish
- Preheat a cast iron frying pan with 1 inch of oil.
- Season fish lightly with salt and pepper.
- Add the fish spice to the flour.
- Dip the fish pieces into the flour, then into the beaten egg.
- Fry a few pieces at a time in the hot oil over medium heat, until golden.
- Drain on paper towel.
For the Pickling Sauce
- Combine vinegar and water in a medium saucepan.
- Add sliced onions and bring to a boil. Turn heat down and allow to simmer for 10 minutes.
- Add the remaining ingredients except for cornstarch paste. Stir well and allow to cook for 5 minutes.
- Lastly add the cornstarch, stir well and cook for a few minutes until sauce has thickened slightly.
- Place fried fish in a container and pour the sauce over. Refrigerate for at least 24 hours before serving. Recipe inspired by Myrna Rosen.
Notes
*Mrs. Balls Peach Chutney is a South African product available in certain stores and supermarkets. You can substitute with tamarind chutney or any other chutney you can find.