This ancient Cape Malay pickled fish recipe has traditionally been passed down from generation to generation and the variations of the recipe is staggering. This is my take on this classic dish that is usually eaten around Easter but can be enjoyed at any time of the year.
This Cape Malay pickled fish relies heavily on aromatic spices to give it its unique and enticing flavour. I have used garam masala, curry powder, coriander, tumeric and black pepper in my mix
Pickled fish is generally cooked in large batches and then refrigerated to be eaten over many weeks. Traditionally the pickled fish wouldn’t have been refrigerated and would be preserved with the large amounts of vinegar used in the cooking process.
Any firm fish can be used such as hake or kingklip. Because we live in Spain I use salted fresh cod that I rinse under cold running water before leaving it to drain of all excess moisture. The recipe is pretty simple and consists mainly of the fried onion, spices, vinegar and fish. The flavour though is spectacular and can be served alongside salads, fresh bread or even this naan fish tacos I made.
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