This recipe for Cape Pickled Fish is packed full of lovely South African flavours. This version is made 2 days in advance, so plan to serve it on a day you won’t want to cook.
500 gram firm, white fish fillets (see comments below)
1 large onion (or 2 small onions), sliced
1 teaspoon mild curry powder
1 teaspoon turmeric
1/2 teaspoon ginger
1/4 teaspoon ground coriander
2 bay or lemon leaves
1/3 cup wine vinegar
1/3 cup water
2 tablespoons brown sugar
2 teaspoons corn flour
Salt and black pepper to season
Lightly season the fish with salt before baking for 15 to 20 minutes at 180 C, until cooked through.
Cut the fish fillets into smaller portions.
Heat a little oil in a pan or saucepan, add onion and fry until they start to soften.
Add curry powder, turmeric, ginger and coriander and stir through.
Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved
Season with ground pepper and salt to taste.
Combine the cornflour with a little water into a paste and stir into sauce. Allow the sauce to simmer gently, while stirring, until it has thickened.
Let the sauce cool down.
Pack the fish fillets in layers in an airtight container, covering each layer with sauce.
Cover and allow to marinade in the fridge for at least 48 hours before eating.
Serve with freshly baked wholemeal bread and green salad.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.