South African Pickled Fish

Ingredients

White fish fillets (hake or cod)

1.5 pounds

Salt

1 teaspoon, for seasoning

Black pepper

1/2 teaspoon, for seasoning

Bay leaves

2

Garlic, minced

4 cloves

Onions, thinly sliced

2 medium

Curry powder

2 tablespoons

Turmeric powder

1 teaspoon

Sugar

1/4 cup

Water

2 cups

White vinegar

1 cup

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange the cooked fish in a deep dish or jar, then pour the reduced sauce over the top, ensuring the fish is well covered.
6. Allow the dish to cool to room temperature, then cover tightly and refrigerate for at least 24 hours to let the flavors meld beautifully.
7. Serve the pickled fish chilled or at room temperature, ideally alongside fresh crusty bread or traditional pap for a complete meal.