Traditional South African Pickled Fish

Name: Traditional South African Pickled Fish
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: African
Ingredients: 1 kg firm white fish (kingklip or hake), whole or cut into portions; 30ml (2 tablespoons) olive oil; 2 brown onions, finely diced; 1 garlic clove, minced; thumb-sized piece fresh ginger, grated; 2.5ml (1/2 teaspoon) fennel seeds, crushed; 5ml (1 teaspoon) whole coriander seeds, crushed; 5ml (1 teaspoon) garam masala; 10ml (2 teaspoons) ground turmeric; 15ml (1 tablespoon) curry powder; 5ml (1 teaspoon) salt; 45ml (3 tablespoons) sugar; 3 bay leaves; 375ml (1 1/2 cups) white wine vinegar; 300ml water

Instructions

Prep:10minCook:1h

Traditional South African Pickled fish Pickled fish is most often eaten at Easter. This year I'm making my first ever Traditional South African pickled fish. The recipe is loosely put together, guided by my mother Magdaleen van Wyk’s book, Cooking The South African. I’ve meddled with the ingredients because that's what cooks do best. I'm

Updated at: Wed, 06 Sep 2023 20:00:57 GMT