Teresa's Recipes
South African Pickled Fish
Embark on a culinary journey to the vibrant shores of South Africa with this sumptuous pickled fish dish. Featuring tender white fish fillets, such as hake or cod, this sweet and sour delicacy is infused with a harmonious blend of spices, creating a flavor profile that is both intriguing and comforting. Traditionally enjoyed during Easter and festive gatherings, pickled fish is a cherished part of South African heritage. Served chilled or at room temperature, it pairs beautifully with crusty fresh bread or traditional pap, making it a versatile addition to any meal. Experience the joy of this beloved dish, where every bite tells a story of culture and community.
Ingredients
- 1.5 pounds White fish fillets (hake or cod)
- 1 teaspoon, for seasoning Salt
- 1/2 teaspoon, for seasoning Black pepper
- 2 Bay leaves
- 4 cloves Garlic, minced
- 2 medium Onions, thinly sliced
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1/4 cup Sugar
- 2 cups Water
- 1 cup White vinegar
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 5g
- Carbs: 20g
- Protein: 30g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Begin by seasoning the white fish fillets generously with salt and black pepper on both sides. Set aside for about 15 minutes to allow the flavors to penetrate.
- In a large pot, combine the white vinegar, water, sugar, turmeric, curry powder, sliced onions, minced garlic, and bay leaves. Stir well to combine, then bring the mixture to a boil over medium heat.
- Once boiling, carefully add the seasoned fish fillets to the pot. Reduce the heat to low and simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Using a slotted spoon, remove the cooked fish from the pot and place it on a plate. Continue to simmer the sauce for an additional 10-15 minutes, allowing it to reduce by half and thicken slightly.
- Arrange the cooked fish in a deep dish or jar, then pour the reduced sauce over the top, ensuring the fish is well covered.
- Allow the dish to cool to room temperature, then cover tightly and refrigerate for at least 24 hours to let the flavors meld beautifully.
- Serve the pickled fish chilled or at room temperature, ideally alongside fresh crusty bread or traditional pap for a complete meal.
Tips
- For added flavor, consider adding sliced chili or fresh herbs such as parsley or coriander to the marinade.
- This dish can be made in advance and stored in the refrigerator for up to one week, making it a great option for meal prep.