Cape Malay Pickled Fish
Ingredients
- vegetable oil (0.5 cup)
- cod fillets (3 pounds)
- salt (0 )
- onions (2 large)
- garlic (2 cloves)
- red chile pepper (1 )
- bay leaves (3 large)
- whole black peppercorns (8 )
- whole allspice berries (4 )
- red wine vinegar (2 cups)
- water (0.5 cup)
- packed brown sugar (0.5 cup)
- curry powder (2 tablespoons)
- ground cumin (2 teaspoons)
- ground coriander (2 teaspoons)
- ground turmeric (1 teaspoon)
Instructions
- Gather all ingredients.
- Heat oil in a large skillet over medium-high heat. Season fish with salt and fry in the hot skillet until fish is browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.
- Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries, then pour in vinegar and water and bring to a boil. Stir in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and add brown sugar if desired.
- Arrange layers of fish and pickling mixture in a serving dish. Pour in pickling liquid to cover the top layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 238
- fat: 10 g
- sats: 1 g
- carbs: 16 g
- fibre: 1 g
- protein: 21 g
- salt: 0 g